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Pluot Jam

Adapted By Brennan's 27 Sep 2018

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:

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.