Plum-Rosemary Jam

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  • Level: Intermediate
  • Total: 2 hr 30 min (plus chilling)
  • Active: 45 min
  • Yield: about 1 3/4 cups of jam
Plums melt down with sugar to make this beautifully colorful summer jam. For this jam, we’ve added a hint of rosemary for a gentle savory note. It's a great way to change up your morning toast game.



  1. Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
  2. Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
  3. Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.