Onion-Peach-Jalepeno Jam

1/4 cup extra virgin olive oil
3 large sweet onions, chopped
2 ripe peaches, peeled and diced
1 jalepeno, seeds left in or out up to you*, chopped
3 parsley sprigs, chopped or 1 Tsp dried parsley
3 bay leaves
2 rosemary sprigs, chopped or 1/2 Tsp dried rosemary
3/4 cup coconut or brown sugar
3/4 cup balsamic vinegar

In a large pot over medium-high heat, warm oil and add onions, peaches, and jalepeno. Cook for approximately 20 to 30 minutes, stirring occasionally, until onions turn a golden-brown. Add the herbs and turn the heat to low, cooking for 3 minutes. Sprinkle sugar evenly over the mix, and without stirring, allow the sugar to melt, approximately 8 to 10 minutes. Increase the heat to medium-high, and without stirring, allow the sugar to caramelize, approximately 6 to 8 minutes. Stir in balsamic vinegar, turn heat back down to low, and simmer until mixture thickens (mine took approximately 10 to 15 minutes). Remove from heat, sprinkle lightly with salt, about 1/8 Tsp or to taste, and allow to cool and continue thickening. Yields approximately 3 cups.

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