Summary: Shiro plums are such a lovely color of yellow and are one of the small plum varieties that I have seen at the farmers market in recent weeks. I had about a quart of them left and wanted to make some jam that highlighted their beauty and flavor but had a surprising, savory element too. Basil it was! Just three ingredients, and decidedly small-batch(!), this is beautiful, unique, and so darn good, I'm just eating it with a spoon.

Yield:

Ingredients:

4 cups chopped, pitted, unpeeled Shiro plums (or another type of small plum such as Formosa)
2- 2¼ cups unrefined, granulated sugar
1 sprig basil, 8" long, roughly 15-20 leaves

Instructions:

If you want to preserve this, set up your waterbath canner and get the water boiling. Have your jars/bands/lids at the ready to sterilize: I used 2 half-pint jars and 1 quarter-pint. In a heavy-bottomed pot, put the chopped plums and sugar. Stir gently to combine and place the pot over medium-high heat. When all the sugar has melted, turn the heat to high, and add the basil sprig.

Bring to a boil, stirring frequently. After 10 minutes, taste it. Do you like the degree of infused basil-flavor? If so, remove the basil. If not, keep the basil in for a bit longer. Using a candy thermometer, Thermapen or the like, start checking the temp: this jam will hover around 218 - 220 when it's ready. Ultimately, you'll probably cook this for about 20 minutes.

This is optional but I did it because I like chunks of fruit in my jam: after 15 minutes (if there are any left; w/ the Shiro plums there were, with the Formosa plums there weren't) remove the fruit chunks that remain using a slotted spoon. Set them aside in a small, non-reactive bowl. Boil the syrup for a few minutes, and then add the fruit back in for 1-2 minutes, stirring gently.

Carefully fill your jars, bubble them and wipe the rims. Apply the lids and bands and process in your waterbath for 12-15 minutes. Remove and let cool. This jam will set once cool, and will set especially quickly if you put it in the fridge.