The subtle earthiness of fresh rosemary pairs well with the sweetness of plums and strawberries in this delicious jam. The outcome is a flavorful and distinctive spread that's great as a condiment for cheese and charcuterie boards or for breakfast.
Ingredients: 2 cups plums, pitted and chopped. 2 cups strawberries, hulled and chopped. 2 teaspoons fresh rosemary leaves, finely chopped. 2 tablespoons lemon juice. 1 package Pomona's Pectin. 2 cups sugar. 1/2 teaspoon calcium water included in Pomona's Pectin package.
Instructions: Washing and sterilizing your canning jars and lids is a good first step. Combine the chopped plums, strawberries, and lemon juice in a large pot with a heavy bottom. Add the calcium water to the fruit mixture after mixing it as directed on the Pomona Pectin package. Put the sugar and Pomona's Pectin in a different bowl. Well combine to disperse the pectin. To avoid lumps, gradually stir in the pectin and sugar mixture while mixing the fruit mixture continuously. Over medium-high heat, bring the jam mixture to a boil while stirring often. After it comes to a rolling boil, lower the heat to a simmer and let the jam thicken to your preferred consistency, which should take five to ten minutes. In the final two minutes of cooking, stir in the finely chopped rosemary leaves. After taking the pot off of the burner, skim any froth that may have accumulated on the surface. Leave a 1/4-inch headspace at the top of the sterilized canning jars when you ladle the hot jam inside. After giving the jar rims a thorough wipe, replace the lids and tighten the bands until they are fingertip tight. To guarantee correct sealing, process the filled jars in a boiling water bath for ten minutes. The jars should be carefully taken out of the water bath and allowed to cool on a fresh cooling rack or towel. After the jars have cooled down fully, press down on the center of each lid to ensure that the seals are intact. Should it fail to pop back, the jar is airtight. Put the date on the jars and keep them for up to a year in a dark, cool place. Savor your homemade Rosemary with Plum and Strawberry. Spread jam on crackers, toast, or use as a delectable condiment!
Prep Time: 30 minutes
Cook Time: 20 minutes
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