Rosemary Plum Jam


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Rosemary Plum Jam
Rosemary Plum Jam
Ingredients
4 lbs. plums pitted and diced
1½ cups sugar
1/2 cup each: marsala and orange juice (or use all juice)
2 tbsp. each: lemon juice and Nob Hill Trading Co. Aged Balsamic Vinegar
Co. Aged Balsamic Vinegar
Leaves from 3 large stems of fresh rosemary,
wrapped in cheesecloth
Directions

Prep: 30 minutes Cook: about 2 hours total Makes: 1 quart

1. Place all ingredients in a large heavy pot and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour or until mixture is very thick and coats the back of a spoon. When mixture begins to thicken, reduce heat to low and stir often to avoid scorching. Remove rosemary stems.
2. Remove from heat and pour into sterilized jars, leaving
1/2 inch empty at the top and follow basic canning instructions on this page, boiling for 15 minutes.  

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