Rosemary Plum Jam

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6 cups pitted and roughly chopped cherry plums
3 cups sugar
1 large sprig rosemary


Simmer fruit with rosemary, add sugar and pectin according to directions. Because our household is somewhat fussy about texture, I'll fish out a few of the scrolled-up plum skins as it simmers. Taste periodically, and remove the rosemary sprigs as soon as the flavor has permeated to your taste. You're aiming for a light herbal flavor, almost just a scent.

Pour into sterilized jars, seal and process in a water bath. Although it's tempting to artfully place a rosemary sprig in each jar,
don't do it! Unless you fancy jam that tastes like pine needles.