Plum jam with rosemary

Ingredients:

• 700 g ripe red or black plums (5-7 pcs.), chopped
• 1 cup of sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 sprig of rosemary

Preparation:

1. Combine the plums, sugar, and 1 tablespoon of lemon juice in a medium saucepan or cauldron. Stir well and let sit until the sugar dissolves and the plums release their juices, about 20 minutes.
2. Wrap a sprig of rosemary in a piece of cheesecloth and tie it tightly. Add it to the saucepan and bring to a boil over medium heat. Reduce the heat to maintain a gentle simmer; cook, stirring occasionally and skimming off any foam, until the fruit is softened and the jam has thickened, 30-35 minutes.
3. Gently mash the large plum pieces with a potato masher or silicone spatula. Remove the rosemary from the pan. Add the remaining 1 tablespoon of lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, for about 1 hour. Transfer the jam to a jar or other container and seal tightly. Refrigerate until completely cool and set, at least 2 hours. Store in the refrigerator for up to 2 weeks.