Serious Eats: Recipes
Roasted Plum and Lemon Verbena Jam
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
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