Three Point Elephant Heart Plum Tarts With Rosemary Plum Compote And Maple Mascarpone Cream Food

PLUM-ROSEMARY JAM

Plum-Rosemary Jam image

Plums melt down with sugar to make this beautifully colorful summer jam. For this jam, we've added a hint of rosemary for a gentle savory note. It's a great way to change up your morning toast game.

Provided by Food Network Kitchen

Categories condiment

Time 2h30m

Yield about 1 3/4 cups of jam

Number Of Ingredients 4

Ingredients

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.

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