This year, I have made more jam than any other. It started in Spring with Rhubarb Jam and then moved on to the Grape Blueberry Jam from last month. This one for August celebrates stone fruit season. Adding rosemary seemed like a good idea and I thought a bit about how to go about including that flavor while making sure that this recipe would remain easy and not involve and additional step of straining out any rosemary fragments. The answer was to cook the rosemary in the mixture so it could infuse it's flavor and then taking it out before it started to fall to pieces. This is a great addition to yogurt and would work well as a condiment for a pork dish.

Plum & Rosemary Jam

by Inspired by the Seasons

1 c blueberries, fresh or frozen
1 1/2 c plums, cut into 1/2" pieces (about 3 plums)
3 tsp freshly grated ginger
2 sprigs of rosemary
2 T white balsamic vinegar
1/4 c sugar

In a medium sized saucepan bring all ingredients to a boil. Turn down to a simmer and after 10 minutes, remove the rosemary. Simmer an additional 10 minutes or until it coats the back of a spoon.