Rosemary French Prune Jam


Rosemary French Prune Jam by Once Upon a Time in a Bed of WildflowersA couple of weeks ago I came across Holistic Squid’s Rosemary Fig Jam.

Now, maybe it was her beautiful pictures, the contrast of the luscious, dark purple figs with the fresh greenness of the rosemary… maybe it was her description of figs as erotic

Maybe it was just, as my husband tells it, that I have a Jam Making Problem…

But, whatever it was, This. Jam. Had. To. Happen.

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I just had one teeny-tiny problem. Holistic Squid hails from sunny Southern California… and I am from Upstate New York, where right now our most brilliant yellows are coming, not from the sun, but from the maple trees as they dress up for Fall.

Translate this as: No Figs in October.

You can, with patience, care, and luck, convince a fig tree to grow around here… ideally on a southern facing stone wall not more than a quarter mile from Lake Ontario. But even if you did, figs are Summer fruit… and Summer has long since said goodbye.

What we have, here in Upstate New York in October is prunes. These snotty little plum-like things–French prunes, to be exact–are everywhere at the Public Market, peeking enticingly out from between baskets of apples. I’m not sure if they are a reasonable substitute for figs; I am not sure that I have ever eaten a fresh fig.

However, French Prunes are a deep, luscious purple.

You can make jam out of them.

And, as it turns out, they are quite lovely with rosemary.

Rosemary French Prune Jam by Once Upon a Time in a Bed of Wildflowers

Rosemary French Prune Jam

Note: This recipe calls for Pomona’s Universal Pectin, which is a little different than “regular” pectin, but easy enough. Excellent directions come with the pectin, but if you want a quick tutorial on how to use it, you can find one here. If you are curious exactly how I found out about Pomona’s Universal Pectin (it fell on my head; honest) and why I use it instead of “regular” pectin, you can check out this post

What you need:

4 cups of prunes, pitted and chopped finely; there is no need to peel them

1/2 cup of raw honey, divided

2 T lemon juice (I use this kind.)

1/2 cup white wine (I used Salmon Run’s Chardonnay Riesling — not an affiliate link)

4 tsp calcium water–don’t worry; this is explained in the “refresher course” above, and in the package directions. Plus, the calcium for the calcium water comes with the pectin

3 tsp Pomona’s Universal Pectin (get it here)

3 sprigs of fresh rosemary

A large pot with a lid and a rack like this to keep the jars off the bottom of your pot. When canning jam, I find that a large pot (deep enough for 1-2 inches of water over your jars) and a cooling rack work best.. While a water bath canner is an awesome thing to have, it is absolutely not necessary for this jam!

Canning utensils

Jelly jars, with (new) lids and rings. This recipe makes about 3 half pint jars, but I find that this recipe lends itself better to 4-ounce jars.

 What you do:

Combine the prunes, 1/4 cup of the honey, and the lemon juice in a bowl. Let it sit for about half an hour.

Place the prune-honey-lemon juice mixture into a saucepan over medium heat. Add the rosemary. Add the white wine and the calcium water. Stir often.

In a separate bowl, add the pectin to the remaining 1/4 cup of honey. Mix well. This takes a minute or two, but the pectin should completely dissolve into the honey.

Bring prune mixture to a full boil. Slowly add honey-pectin mixture, stirring constantly. Stir vigorously 1-2 minutes until the honey-pectin mixture is completely incorporated.

Return to a boil.

Take the mixture off the heat, pick out as much of the rosemary as you can without burning your fingers, place in jars, leaving 1/4 inch head space, and can properly in a water bath canner for 10 minutes. (Remember to adjust for altitude, if necessary!)

Rosemary French Prune Jam by Once Upon a Time in a Bed of Wildflowers

This jam is really excellent with cheese and crackers, maybe with a little white wine. It is also excellent on pork chops.

Rosemary French Prune Jam by Once Upon a Time in a Bed of Wildflowers

If you are looking for more recipes in which to use Pomona’s Universal Pectin, it has its own book…Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More, which is full of recipes that I just love. And a Rosemary-Wine Jelly, which I simply cannot wait to try!

If you liked this post, please share it with your friends!

This post was shared on Nourishing Joy’s Thank Goodness It’s MondayMore the Merrier Mondays at DIY Home Sweet Home, Homestead Barn Hop at The Prairie Homestead, Real Food Forager’s Fat TuesdayTuned-in Tuesday at Healthy Roots, Happy Soul, and Happy Garden Mama’s Tuesday Greens! And on Holistic Squid’s Party Wave WednesdayWellness Wednesday at Intoxicated on Life, Whimsy Wednesday at The NY Melrose Family, and Herban Momma’s Wildcrafting Wednesdays! And, also, on Thank Your Body ThursdayThe HomeArcre Harvest Hop at The Self Sufficient HomeAcre, and Small Footprint FridayNatural Family Friday at Natural Family Today, and Food Renegade’s Fight Back Friday!


Rosemary and French Prunes blend exotically together into this little jam which makes a fabulous treat when served with a cheese tray. Via Once Upon a Time in a Bed of Wildflowers

 Please Note: Some of the links found at Once Upon a Time in a Bed of Wildflowers are affiliate links. I often include these links to illustrate exactly what product I am talking about. You may be able to find the product cheaper somewhere else, including your own grocery store! However,  if you use an affiliate link to enter a shopping site (such as, and do decide to make a purchase, we may receive a small commission. There is no additional cost to you, however these commissions help us to support this blog, and sometimes to buy dog food! We are very grateful for your support!
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18 Responses to Rosemary French Prune Jam

  1. Vickie says:

    Sounds delicious! Thanks for the information about the Pomona Pectin. I am also trying to use less sugar!

    • onceuponatimeinabedofwildflowers says:

      You’re welcome! I have used Pomona’s Pectin in all the jam I made this year (and honey or maple syrup in most of them!) and they have all turned out wonderfully. I’m hooked! 🙂

  2. Kristin O. says:

    This looks so delish – totally a special treat. Followed you from Homestead Barn Hop.
    Love for you to come by Wildcrafting Wednesday and share.

  3. Toni says:

    Oh my, your jam looks absolutely delicious! Thank you for sharing the recipe. I’m going to have to try using Pomona Pectin. I have a ton of blackberries in the freezer.
    Thank you for stopping by my blog and leaving a comment. I love meeting new (to me) bloggers.
    Have a great evening. 🙂

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  5. Alix says:

    How lovely sounding!! Thanks for linking up at Wildcrafting Wednesdays!

  6. Pingback: Thank Goodness It's Monday #42 - Nourishing Joy

  7. Becky says:

    Delicious! I have a daughter who loves prunes. So this would be right up her alley. Thanks for sharing on Tuesday Greens!

  8. Pingback: The Best of October {Wellness Wednesday #22} - Richly Rooted

  9. Jenny says:

    This looks amazing! Thank you so much for sharing this with us at the HomeAcre Hop! We’d love to have you back again this morning.

    • onceuponatimeinabedofwildflowers says:

      Thank you! I just posted “Are you canning lids BPA free?” and “Pumpkin Spice Tea.” Thanks for hosting a wonderful blog hop! 🙂

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  12. tessa says:

    Im going out tomorrow to see if I have any more of these plums on my tree! I’m making chutney with them but I really, really love rosemary and so want to try this recipe!

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