Lemony Peach Jam With Just A Hint Of Basil

I just got back from vacation and only have a week
(actually,.. less now)

before school starts, which means

back to work for me.

Someone has to feed those kiddos!

Anyway, I signed up for a jam exchange and it was always in the back of my mind

all through vacation.

Gotta get some jam made.
Gotta get some jam made.


I'm glad to report, I got some jam made!

And boy, am I happy with the outcome!

I found some peaches at the supermarket on sale for 98 cents a pound.
They were nice and ripe and begging me to turn them into jam.
I wanted to make my Vanilla Spiced Peach Jam that I made last summer because it was so stinking good,
but I also wanted to try something new.

I was thinking of thyme or lavender, but opted for basil in my peach jam. As any good food blogger would do, I did a little goggling and came across this recipe. So I adapted it to my taste and came up with this tantalizing treat.




I Gotta get some MORE jam made!

This stuff is terrific.

Lemony Peach Jam with Basil
5 cups of peeled sliced peaches
1/4 cup water
4 Cups sugar
juice and zest from 1 lemon
5 fresh basil sprigs
Cook peaches and and water for 10 minutes.
Add the sugar, lemon, and basil.
Cook for about 25 minutes, stirring occasionally.
Mash with a fruit or potato masher while boiling. . Continue to stir increasingly as fruit cooks. When fruit starts to seem to adhere to pan bottom between stirrings, the jam is ready to can. Remove basil stems and leaves, and can as usual.

I got 4 half pint jars and little bit extra that I ate on toast! :)