Ingredients
- 3/4 pound ripe Pluots (about 3 large or 5 small), halved, pitted, chopped (about 1 1/2 cups)
- 3 tablespoons honey
- 4 teaspoons (or more) balsamic vinegar
- 1 tablespoon (or more) lemon juice
- 2 teaspoons finely grated lemon peel
- 1/2 teaspoon finely minced fresh rosemary
- 1/8 teaspoon coarse kosher salt
- Pinch of black pepper
- 2 tablespoons chopped fresh chives
Description
This Jam Is Terrific Served On Grilled Baguette Slices That Are Brushed With Olive Oil And Topped With Aged Goat Cheese.
Bon Appetit Magazine
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