Yellow Plum, Local Honey and Rosemary Jam
Prep time: 
Cook time: 
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Serves: 8
  • 30 yellow plums (2 lbs)
  • ⅓ cup local honey
  • ⅓ cup organic sugar
  • 1 sprig rosemary
  1. Prepare an ice bath, boil a large pot of water and blanch plums for 20-30 seconds until skins start to peel back. Remove plums to ice bath with a slotted spoon.
  2. Peel off skins and cut plums into chunks off of the pits
  3. Place plum chunks, honey, sugar, rosemary and ⅔ cups water in a medium saucepan and bring to a boil, reduce to medium-low and simmer for about 35-40 minutes, until thickened and resembles a syrup-like consistency. Skim the top often while simmering.
  4. Ladle into jars (mine made 2 8oz Ball jars full), seal and refrigerate.
Recipe by Jackie Ourman at