Exciting flavors, thoughtful preparation and fresh, locally sourced ingredients— Swamp Rabbit Cafe & Grocery has built a solid reputation for all three. Jeanne Koenigsberg, kitchen general manager of Greenville’s beloved trail-side eatery and market has the know-how to keep it that way.
A 2025 South Carolina Chef Ambassador, she has dual culinary degrees and years of experience in kitchens from Florida to South Carolina. With each rotation of Swamp Rabbit’s seasonal menu, she demonstrates culinary mastery as well as a dedication to supporting the region's food hubs.
Peaches are among Koenigsberg’s favorite South Carolina ingredients. About 40 varieties are grown across the state, producing more than 50,000 tons annually. Each summer, expect to see them on the cafe’s lineup of offerings as well as in Swamp Rabbit’s produce market. But with such a short shelf-life, measures must be taken to wisely use their peach supply.
“We all love fresh peaches,” said Koenigsberg, “but they turn so quickly in the summer.”
Making peach jam spiked with fresh thyme is one of her go-to solutions. From a sandwich condiment to a topping for ice cream or cheese, this is a delicious way to have your peaches all year long.
“This jam is intended to catch the season's ripest fruit and preserve it to enjoy through the summer and into the winter months,” she said.
Spooned over a log of piquant goat cheese, slathered on a grilled cheese sandwich or spread on grainy toasted bread are some of her recommendations for punching up your mealtime routine.
Of course, Koenigsberg said you can indulge in savory-sweet jam delights at the cafe.
“Be sure to stop by Swamp Rabbit Cafe & Grocery to enjoy a peach-thyme sandwich this summer,” she said.
Especially irresistible: turkey, arugula and peach-thyme jam on their fresh-baked, highly addictive Stecca bread.
In this easy-to-follow recipe, Koenigsberg shares her simple process for making Swamp Rabbit’s famous herby-fruity jam.
Chef Jeanne Koenigsberg’s Peach-Thyme Jam
Yield: 1 Quart
Ingredients
2 lbs. sugar
2 lbs. fresh SC peaches, washed, pitted and pureed
2 tbsp. fresh lemon juice
2 tbsp. apple cider vinegar
4 oz. pectin
1½ tablespoons fresh thyme, stripped and minced
Method
Strain pureed peaches using a China cap or other kind of fine sieve. In a blender, process together thyme, lemon juice and apple cider vinegar. Combine with peaches and sugar in a pot. Over medium heat, bring mixture nearly to a boil—just until it begins to “pop.” Remove from heat and whisk in the pectin. Return to heat and simmer for at least 5 minutes. Remove pot from heat and break up any clumps of pectin using an immersion blender.
Note: If preserving, carefully skim off any foam from the top, then ladle the hot jam into sterilized glass jars, leaving about ½-inch at the top. Let cool completely before securing the lids.
