Serving Size: 1 cup
3/4 lb (about 3 large or 5 small) about 1 1/2 cups total ripe pluots, halved, pitted, chopped
3 Tablespoons honey
4 teaspoons Balsamic Vinegar
1 Tablespoon lemon juice
2 teaspoons finely grated lemon peel
1/2 teaspoon finely minced fresh rosemary
1/8 teaspoon coarse kosher salt
pinch black pepper
2 Tablespoons chopped fresh chives
Adapted From: bonappetit.com
This jam is terrific served on grilled baguette slices that are brushed with olive oil and topped with aged goat cheese.
Place pluots, honey, 4 teaspoons vinegar, 1 tablespoon lemon juice, lemon peel, rosemary, coarse salt, and a pinch of pepper in a small saucepan. Bring to a boil over medium-high heat, stirring. Reduce heat to medium-low. Simmer until fruit has broken down and mixture is thick, stirring occasionally about 20 minutes. Cool. Adjust seasonings, add chives.