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.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 45 min |
| Yield: | about 1 3/4 cups of jam |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 275 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 3 g |
| Sugar | 67 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |