apricot and peach jam with rosemary

my dear friend lory is collecting apricot-reciepes...so if you have any...

please pass them to her...

this jam is not a my idea....

I read about a tart tatin with apricots and rosemary in gunther's blog..

I tried to immagine the taste of apricots and rosemary...and in my mind I liked it!

than my dear friend lory made her version of this marmelade...soooooo...

there was nothing else for me than to try..:)

I was preparing to marinate apricots, peaches, sugar and lavander...

but I knew that one is good,

so I simply removed the lavander and added rosemary...

italian version;

confettura di albicocche e pesche con rosmarino

swedish version:
aprikos-persiko marmelad med rosmarin










you need:


500gr of apricots


500gr of peaches


450gr of sugar


juice of a half lemon


3 smal branches of fresh rosemary





divide the apricots, take out the nute and cut into slices


do the same with the peaces


let the fruit marinate with, lemon juice, sugar and rosmary in a cool place over the night*

the next morning put everything in a pot, and start cooking.
cook and stir delicately until it the jam reaches the density you want,
remember that apricots and peaches with this amount of sugar will remain more liquid as jam.

when the jam is ready, accurately remove all the rosemary, if you want to leave it beacause it is decorative, remeber that the jam will conserve for 6-8months.
pour in clean jars, close tight and let cool up-and-down.
leave them so until perfectly coold.
store in a cool and dark place.


brigidaa_te:
* don't be in a hurry when you prepare jams and marmelades.
you can leave raw fruit and sugar marinate for one day,
and semicooked marmelade(it means , that you started to cook, and after 10 o 15min you stop)
for two days without anything happening to it.
the important thing is always leave it in a cool place.