Plum and peach marmalade with rosemary

Yesterday's storm and heavy rainfall probably didn't go easy on my poor balcony... It was still too windy today to get a clear view over the likely disaster, we'll have to see in the morning. Poor, poor sunflowers.

But bad weather gets me in a creative mood, so I emptied the freezer from fruits and berries and cooked two kinds of marmalade! They will get one entry each, making them easier to find.

The first one is last year's absolute favourite, plum and peach marmalade with rosemary. One year later it's still talked about among my friends! The plums are from my aunt Iréne's garden, a real treasure chamber for fruits! Rosemary from the balcony and peaches from the store.

I borrowed the picture from Keepers Nursery, thank you loves!


Plum and peach marmalade with rosemary

250 g victoria plums (skin on, seeds out)
250 g peaches (skin on, seeds out. And nectarines works just fine!)
1 twig of fresh rosemary
2,5 dl jam sugar (I have nooo idea if this exists everywhere, it's sugar with pectine already in it I think)

Cut the fruit into pieces, whichever size you desire. Mix them with tle leaves from the rosemary in a pot and boil for 10 minutes. If the fruits don't water enough to star boiling, you can add a tablespoon or two of water to help it on it's way. Then add the sugar and boil another 5 min. Pour into clean, hot jars and screw the lid on tight. Let it cool and store in the fridge.

You can see the result on image next to my Raspberry marmalade with chocolate recipie!