Basil-Peach Jam

Make a batch of basil-peach jam to keep in your pantry, or mix it up and try sage-peach jam. Either way, there are dozens of uses for this delicious jam recipe.

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  • Serving Size: 1 tablespoon
  • Makes: 7 half-pint jars
  • Prep: 30 mins
  • Process: 5 mins

Basil-Peach Jam

Directions

  1. In a 6- to 8-quart heavy pot combine sugar, peaches, and lemon juice. Bring to a full rolling boil, stirring constantly until sugar is dissolved. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in basil.
  2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Basil-Peach Jam)

  • Per serving:
  • 67 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 17 g carb. ,
  • 0 g fiber ,
  • 17 g sugar ,
  • 0 g pro.
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