Pluot Jam Recipe
- 3/4 pound ripe Pluots (about 3 large or 5 small), halved, pitted, chopped (about 1 1/2 cups)
- 3 tablespoons honey
- 4 teaspoons (or more) balsamic vinegar
- 1 tablespoon (or more) lemon juice
- 2 teaspoons finely grated lemon peel
- 1/2 teaspoon finely minced fresh rosemary
- 1/8 teaspoon coarse kosher salt
- Pinch of black pepper
- 2 tablespoons chopped fresh chives
- Place Pluots, honey, 4 teaspoons vinegar, 1 tablespoon lemon juice, lemon peel, rosemary, coarse salt, and pinch of pepper in small saucepan. Bring to 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.
