Did anyone else feel a serious energy shift with the solar eclipse and new moon a couple weeks ago? Because oh my god, honey, did I feel it.
For the few weeks leading up to the eclipse, I had been feeling like I was in a serious funk. I’d been unmotivated, uninspired, and insecure. It came all of a sudden and I felt so stuck in it. So on the night of the new moon, I spent some time in solitude with candles, chill music, and a journal. The new moon is such a great time to set intentions and manifest. I meditated on my most blissful, happy, energized self, wrote about it, and then set some intentions that could help get me to those feelings. I wrote about what makes my soul shine, what gets me excited, and what I’m doing when I’m my most inspired self.
Honestly, the next day I felt such a shift in my energy. It was crazy. I’m not giving the moon all the credit, but combined with spending time with friends, being in nature, and getting out of my comfort zone, I felt incredible. Like I was buzzing. The moon is just so magical! It’s so much fun learning how the phases affect us, how to cultivate the moon energy, and new & full moon rituals.
Once I was finally feeling myself again and had the energy to do some nice things for myself, I treated myself to a lovely haul from a local produce shop. I was giddy to find some fresh fuzzy BC peaches on sale, plus I scored big bag of ripe, juicy peaches on for extra cheap. I scooped up the bag and knew those soft juicy peaches’ destiny: peach rosemary jam.
This lovely peach rosemary jam was inspired by Lily’s plum sage adventure. After reading through the post I knew I needed to marry the flavours of sweet summer fruit and herbs to create a lovely jam. Naturally I went with rosemary since we are in a pretty serious relationship. Seriously, the sweet peaches and rosemary together made the most incredible flavour pair. I was eating this jam by the spoonful. I did manage to save some to put on a cake, swirl into my oatmeal, slather on toast, and spoon on top of banana ice cream. It was beautiful in every way.
I feel like if I were a jam – this would be me and that makes me very happy.
It also comes together so easily. I’ll be honest, I know nothing about making jam so this is definitely not traditional jam making in any way. I just cooked the peaches down with maple syrup and rosemary in a pot, let it simmer for a while, allowed it to cool and then there was jam! Sweet sweet peach rosemary jam. I should learn how to preserve jams so I can live off this summer delicacy all year long.
If you give this peach rosemary jam a try – let me know! Pop a picture on Instagram of how you’re enjoying it, Tweet about it, or drop a comment below.
- 2-3 medium peaches, pitted and diced
- 2 sprigs rosemary
- 3-4 tablespoons maple syrup
- Place peaches, rosemary, and maple syrup in a small pot over medium-high heat.
- Bring to a light boil, stir, lower the heat to low, and let simmer for 15-20 minutes - stirring occasionally.
- Once it is just about your desired consistency, remove from heat. It will thicken as it cools.
- Remove rosemary sprigs and mash up the peaches with a fork or potato masher.
- Let cool completely.
- Place in jar and store in the fridge.
- Enjoy on toast, oatmeal, or ice cream!