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Italian Prune Plum, Meyer Lemon and Rosemary Jam
This was an experiment that turned out to be delicious. It just happens I have all these elements in my garden at the same time. You could use any herb and any fruit that has enough natural pectin to jell. Italian Prune plums or European plums are freestone, so they are very easy to remove the pits and cut up prior to cooking.
What you need
- 1.25 lbs. Italian Prune plums pieces, without pits
- Rind from home grown lemons, cut into approx. 1/4 in. pieces
- Juice of 2 Meyer lemons
- 3/4 cup water (or more if needed)
- 1 3/4 cups sugar
- 1 tsp (or more) minced fresh rosemary
How to make it
- Place all ingredients into a heavy bottom stock pot and bring to a boil, stirring to dissolve sugar.
- Reduce heat to medium-low (maintain a low boil constantly) and cook, stirring occasionally for approximately 1 hour. DO NOT LEAVE THE ROOM. This process requires attention, so do it while you're working nearby and can check it frequently.
- Place a small plate into the freezer.
- When jam has cooked approximately 1 hour, it will be very thickened. Take the plate from the freezer and place a spoonful of the jam onto the plate. After a moment, press against the edge of the jam with the tip of your finger. If it wrinkles and seems to be firming up, it is done. If it runs over the plate in a thin layer and doesn't wrinkle up when you press against it, it needs more cooking.
- Fill sterilized jars to 1/4 inch from top
- Set the lids and caps, but don't tighten down.
- Sealing will occur as jam cools. If any jars don't seal, refrigerate and use immediately
- Makes about 3 cups.
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