Pluot Balsamic Rosemary

(I’ll try to make more, as this was quite a hit!!)   I know, this is not a combination that you’d think of for a jam…but I assure you, it’s worth suspending disbelief. I was a bit skeptical, so tried this recipe in a very small batch, and was convinced that I had to make more by the responses I got! This is destined for a cheese plate, not a PB&J. I’ve tried it with goat cheese, triple cream brie, and on bread by itself, and it is really a fantastic flavor. Tangy and tart, it only has the natural sweetness from the plums and a bit of honey. The strongest flavor comes from the balsamic vinegar and the rosemary.

I cooked down the pluots (plums would have been fine, too, but my favorite vendor at the market had some great, super-ripe pluots, so I went with them) until they were juicy and had broken down. I then added the balsamic vinegar and honey, and kept cooking it until it had thickened.

I waited until the end to add the rosemary, wanting the keep the flavor fresh. The texture is thinner, as it is not thickened with pectin–a great spoonable texture that works well with bread and cheese!

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