4" sprig fresh rosemaryleaves removed and chopped finely
1pinchsea salt
Instructions
Place a medium saucepan over medium heat. Add all of the ingredients and stir to combine. Bring the mixture to a simmer before reducing the heat to low. Using the back of a large spoon or a potato masher, gently crushing the fruit to break the skins and release the juice. Continue to simmer uncovered, stirring occasionally, until the mixture is slightly thickened.
Remove from the heat and allow to cool to room temperature. This savory jam can be stored in a Mason jar in the refrigerator for several weeks. Serve it chilled or at room temperature with a cheese and charcuterie course.