Total Time: 30 Minutes active
Servings: 12 oz jar
It's the peak of stone fruit season, and it drives us into a craze each year! Plums, apricots, and peaches are some of our favorite summertime snacks. Stone fruits are always sweet, slightly tart, and pack a punch of juicy flavor. Pluots? Well, they’re the lesser-known hybrid wonder of the stone fruit family. Part apricot, part plum. Totally delicious.
We love the concept of small-batch jams, and refrigerator jam is easy to make. There's no special equipment required and best of all, there's no fussing around with canning. This jam recipe will put traditional fruit preserves to shame! We love both plum and apricot jams, that's why pluot jam makes perfect sense. Most jams are just sweet, but this slightly savory jam is a bit more modern. We up the flavor profile by adding some Rosé wine, rose water, and a hint of rosemary. It's the perfect pairing with soft cheeses; make it the sweet component on a cheese board, or simply smear it on some toast.
1 lb ripe organic pluots
1/2 cup- 3/4 cup of organic granulated sugar
1 tablespoon lemon juice, freshly squeezed
1/4 cup Rosé, sparkling or still
2 tablespoons of honey
1 tablespoon Indo-European rose water
Small sprig of rosemary
Pinch of salt (optional)
Wash pluots well, cut the fruit in half, and remove the stones.
Chop the pluots into small pieces (leave skin on, it’s high in pectin), and place into a large bowl.
Sprinkle sugar on top of the fruit and mix in with the lemon juice. Start with 1/2 a cup of sugar add up to 3/4 of a cup for desired sweetness. Let everything hang out at room temperature for about an hour for the fruit to macerate, drawing out out the juices and breaking down the flesh of the fruit (This will help the jam cook faster).
Dump the macerated fruit, juice and all into a small saucepan with the Rosé, honey, and rose water. Turn the heat up to medium-high. Cover and bring it to a boil.
Once the fruit mixture boils, lower the temperature to medium. Uncover the saucepan allowing it to cool slightly. Simmer, stirring occasionally to ensure nothing burns, until the fruit has completely reduced down and dissolves into a gooey-glossy mess, about 20 minutes.
Add the spring of rosemary and let it hang out on low heat for 5 more minutes.
Taste, to round out the flavor, you can add a pinch of salt.
Remove the sprig of rosemary (you don’t want it to overpower the jam) and store in a jar in the fridge for up to 3 weeks.