Best Plum Rosemary Jam Recipes

Black Olive Tapenade With Rosemary and Plum Jam image

Provided by bmann

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 cup pitted black olives
1/4 cup sweet pickled onion
1 garlic clove, minced
1 tablespoon fresh rosemary, minced
2 tablespoons plum jam
1 teaspoon black pepper
1/4 cup olive oil

Steps:

Place all ingredients except for olive oil in food processor or blender. Blend until smooth.
Slowly pour in olive oil while slowly blending.

Nutrition Facts : Calories 760.5, Fat 68.6, SaturatedFat 9.4, Sodium 1291.6, Carbohydrate 39.8, Fiber 5.9, Sugar 20.1, Protein 2

Plum-Rosemary Jam image

Provided by Food Network Kitchen

Categories condiment

Time 2h30m

Yield about 1 3/4 cups of jam

Number Of Ingredients 4

1 1/2 pounds ripe red or black plums (5 to 7), chopped
1 cup sugar
2 tablespoons fresh lemon juice
1 sprig rosemary

Steps:

Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.