Dried Plum – Sweet Marsala Jam

Makes about 2 1/2 cups

Ingredients

• 1 Tablespoon Olive oil
• 1 Tablespoon Shallot, minced
• 2 teaspoons Garlic, minced
• 2 Cups Dried plums (prunes), pitted, quartered
• 1/2 Cup Sweet Marsala wine
• 1 Each Cinnamon stick, 2” piece
• 2 Cups Raspberry jelly
• 1 Tablespoon Lemon juice
• 1 Tablespoon Basil, fresh, chopped
• 1 Tablespoon Italian parsley, chopped
• Sriracha Chili paste to taste, Easy does it. Start with a teaspoon

Method

• Heat the olive oil in a saucepan. Sauté the shallots and garlic until they become fragrant, about 2 minutes.
• Add the dried plums and sauté for about 2 minutes
• Deglaze with the Marsala, bring the mixture to a boil then reduce heat to a simmer.
• Add the jelly, lemon juice, herbs and sriracha. Simmer for about 7-8 minutes, stirring occasionally, until the wine and jelly combine and begin to thicken.
• Remove the pan from the heat and let it sit for at least 10 minutes, overnight is better!
• Remove the cinnamon stick, stir.
• Serve 2 tablespoons with beef, pork or chicken.
• Store any remaining jam in an airtight container in the refrigerator for up to 2 weeks.

Enjoy!

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