1kg red Mirabelle plums (or other), halved and pitted
1/2 red habanero with seeds (or dried chilli powder, sprinkle generously on top)
tsp finely chopped Rosemary
1 rosemary sprig
Sugar (40% weight)
Place plums flesh side up in a baking tray or glass over dish. Coat them in the sugar, squeeze lemon on top, sprinkle chilli over the top, and then the rosemary. Place sprig on top.
Roast in the oven at 150°C for 30 minutes. You don’t want the sugar to burn, but you want all of the ingredients to caramelise softly together.
Spoon into jars and enjoy at every meal! I find this jam to be delicious on avocado, as the creamy nuttiness offsets the heat very nicely. I also love it on toasted cornbread for an afternoon snack.