On to the jam now… I made some Peach-Rosemary jam on my return as I was keen to preserve a few peaches, & some memories with them! The son polished off most the the remaining peaches! The daughter prefers mango.
adapted from Martha Stewart
Try this jam with yogurt or toast topped with fresh ricotta cheese.
4 pounds yellow peaches, peeled
1/3 cup fresh lemon juice
2 cups sugar
4 large sprigs fresh rosemary Method:
Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. (I cooked it for almost 30 minutes).
Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
Note: Refer to the recipe @ Martha’s website for sterilising, sealing & processing guidelines.
More later on the beautiful biodiversity of the hills, a bit about trekking, about the people & the place …