Plum-Rosemary Jam
- Level: Intermediate
- Yield: about 1 3/4 cups of jam
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 275
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 70
- Dietary Fiber
- 3
- Sugar
- 67
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 1
- Total: 2 hr 30 min (plus chilling)
- Active: 45 min
Ingredients
1 1/2 pounds ripe red or black plums (5 to 7), chopped
1 cup sugar
2 tablespoons fresh lemon juice
1 sprig rosemary
Directions
- 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.
- 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.
- 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.