Pluot Jam

• 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

1. Place Pluots, honey, 4 teaspoons vinegar, 1 tablespoon lemon juice, lemon peel, rosemary, coarse salt, and pinch of pepper in small saucepan. Bring to boil over medium-high heat, stirring. Reduce heat to medium-low. Simmer until fruit has broken down and mixture is thick, stirring occasionally, about 20 minutes. Cool. Adjust seasonings; add chives.

pluots, honey, balsamic vinegar, lemon juice, lemon peel, fresh rosemary, coarse kosher salt, black pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/pluot-jam-353775 (may not work)