Serious Eats: Recipes

Roasted Plum and Lemon Verbena Jam

[Photograph: Emily Teel]

Take advantage of cooling temperatures by roasting plums for this late-summer jam. This extra step concentrates their flavor which is further high-lighted by infusing some of the sugar with lemon verbena for a sophisticated twist.

About the Author: Emily Teel is a food writer and recipe developer in Philadelphia, where she's the food columnist for Grid Magazine. She holds a Master of Arts in Food Culture and Communications from the University of Gastronomic Sciences. A 2011 Legacy Award winner with the women's culinary organization Les Dames D'Escoffier International, she's passionate about food. Follow along on twitter @brotherly_grub and see more of her work at EmilyTeel.com

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/09/roasted-plum-lemon-verbena-jam-recipe.html

© Serious Eats