Grilled Peach Jam

jam

Everything that I am not pickling these days is getting turned into jam.  Nothing is safe.  My family hides in fear that they too may be brined or jelled shortly.  We have made grilled peaches several times since peaches have been in season and this morning I thought that I would try making a grilled peach quick jam that could go with fish or chicken or perhaps with a nice plate of cheeses.  Somewhere between sweet and savory.  This recipe worked perfectly and was simple to make. 

Grilled Peach and Rosemary Quick Jam
4 large, firm Yellow Peaches
1/4 cup Port Wine
1/4 cup Sugar+1/2 cup Sugar
1 tsp lemon juice
1 Sprig Fresh Rosemary
Pinch of salt and fresh ground pepper

Mix wine, sugar, lemon juice and rosemary in medium sauce pan and simmer until sugar melts
Cut peaches into quarters removing pits
Brush the peach quarters with wine mixture and grill over high heat for about 10 minutes or until slightly charred and just begining to soften
Chop the peaches in half and add to the port wine mixture
Add 1/2 cup sugar and salt and pepper
Cook for about 15 minutes boiling gently until peaches are very soft and sauce is thick
Strain the mixture through a course sieve
Chill for at least one hour before serving

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