i know what you’re thinking: what the hell is a pluot?
it’s a cross between a plum and an apricot. pluots are sweet and juicy, with a deep crimson interior. they’re pretty and delicious.
plus, my farmer’s market calls them ‘dinosaur eggs.’ how much more endearing can a fruit get?
so pluots are my new obsession. they’re amazing to eat just as they are on a busy morning, or you can blend them into a delicious smoothie. they’re a dream to bake with, and they play just as nicely with savory foods.
pluot season is from May to September, so right now, they’re pretty much perfect. insanely juicy, sweet and slightly tart. love them.
what better way to capture the essence of a beautiful fruit at its peak than to turn it into a lovely, simple jam?
i go a little jam crazy during the summer. all the fruit is so wonderfully ripe and perfect, and i just can’t help myself!
i’m pretty sure that i am addicted to canning things. jams, jellies, preserves, marmalades, pickles, pie fillings…during the summertime, no fruit or vegetable is safe from being canned and preserved. pluots are certainly no exception.
since the pluot is extremely sweet to begin with, i used a relatively small amount of sugar. i added vanilla bean and lemon zest to round out the sweetness, and lemon thyme, rosemary and cracked black pepper to add hints of herbaceousness and a little bit of bite.
the end result is a gorgeous, rosy jam that’s certainly sweet, but not cloying in the least bit. sweet, tart, savory. this is some crazy delicious jam!
i love this pluot jam spread over lightly buttered toast. it’s a lovely and simple, and you can really taste the layers of flavor. the jam is equally good if heated up a bit, thinned out and served as a sauce with pork, duck, chicken or wild game.
i’ll be using this pluot jam in an upcoming dessert recipe, so if i were you, i’d make this jam soon so you’ll have it on hand for baking scrumptious things!
Yield: 12 ounces jam
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
1 pound pluots (can't find 'em? use a 50/50 combination of apricots and plums!)
3/4 cup granulated sugar
zest of one lemon
juice of 1/2 a lemon
seeds from 1/2 a vanilla bean (if you don't have a vanilla bean, use 1 teaspoon pure vanilla extract)
4 sprigs lemon thyme, leaves stripped from the stems
1 sprig rosemary, finely minced
pinch of salt
pinch of freshly cracked pepper
bring a large pot of water to a boil on the stove.
fill a bowl with ice and water, and set aside.
place a plate in the freezer.
gently lower the pluots into the water, and boil for one minute, until the skins begin to loosen from the fruit.
remove the fruit from the water and place into the ice water. allow to sit for 30 seconds, then remove.
peel the skins from the fruits, and chop the pluots roughly, discarding the pits.
place the chopping fruit into a non-reactive bowl, and add the sugar. stir together, and allow to sit for 30 minutes.
pour the sugared pluts into a heavy-bottomed saucepan with tall sides, and add the lemon zest, lemon juice, vanilla bean sees, lemon thyme, rosemary, salt and pepper.
turn the heat to high, and bring the mixture to a boil, stirring occasionally.
once the mixture reaches 200 degrees F, allow to boil for 10 minutes, stirring occasionally.
retrieve the plate from the freezer, and place a small amount of jam on it. the jam should gel on the plate, and when you run your finger through it, a line should be left behind.
remove the jam from the heat, and pour into sterilized jars. allow to cool.
place the lids on the jars when the jam is cool, and store in the fridge.
the jam will keep in the fridge for up to a month.
if you'd like the jam to be shelf-stable, you'll need to process the jars by submerging them in a stock pot of boiling water, with the water at least two inches above the top of the jars.
boil for at least five minutes, and cool completely. the jam then should keep for a year.
adapted from bon appetit