It’s 10pm…what kind of jam are you making? For a person who had never known anything but Smuckers, I think I’m developing a little jam addiction because I just could not go to bed without making the Pluot jam recipe from this month’s Bon Appetit. Often times the recipes I tear out from magazines take me months, if not years to make but this one would not wait. Pluots only come around once a year and aren’t on the shelves long, hence the sense of urgency. Plus I’d already had an unfortunate ice cream disaster (roasted banana almond milk sounded good) and needed to erase the stink of failure.
Speaking of smells, this jam has wonderfully sweet and spicy aroma with the combination ripe pluots, rosemary, balsamic vinegar, and honey (I used agave). Perfect on shortbread cookies, divine when paired with goat cheese, or just to jazz up some photos of your furry friends.
That’s Chessie, isn’t he a looker?
For the recipe and other great ideas, click here.