What the heck is a pluot, anyway!? Quite simply, a pluot is about 70% plum and 30% apricot. You might have heard of them referred to as a “dinosaur egg“, as well. Same thing. They kinda look like dinosaur eggs. The first thing that I thought when I saw these guys was, “Oh no, they’re probably GMO!!”. Thank goodness to my handy dandy smart phone, I was able to figure out right away ’twas not the case. Scientifically speaking, both species (apricot and plum) are from the same genus. They’ve actually been around since the ’80s. A guy by the name of Floyd Zaiger hand pollinated these suckers!! Soo, HMO…right?
Pluot Nutritional Facts
- 80 total calories
- 19g carbs
- 3g fiber
- 1g protein
- 0 fat
- 225mg potassium
- 10%dv vitamin c
- 15g sugar
Don’t fear the sugar. Luckily, we are receiving “natural” fructose along with fiber, which slows our absorption. Because of this, pluots are low on the glycemic index. Win, win!! And that’s why I was super excited to make some Pluot Jam!!
I, of course, got all crazy and had to add some Tahitian Vanilla Dark Balsamic from (locally owned) Olive Basket. Love, love, love this place. Out of the many samples I tried, this was one of my favorites. I’ve put it on ice cream, in baked goods, on strawberries with coconut butter, (in jam). Good stuff, I tell ya. But, if you don’t have any, you could substitute it with vanilla and a dash of your favorite balsamic.
I developed this jam based on a bon appétit recipe. If you thought mine was a little crazy, then you’re gonna love their’s!! They have the guts to add chives and rosemary. I wouldn’t mind doing that for the holidays. How nice does that sound on a big fat standing rib roast!?
What are some of your favorite things to do with jams?
What are some of your favorite flavor combinations?
- 3-5 pluots (halved, pitted and chopped - about 1½c)
- 3 T honey
- 4 t Vanilla Balsamic
- 1 T lemon juice
- 2 t finely grated lemon peel
- dash of salt and pepper
- Combine all ingredients in a small saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low. Simmer until the mixture thickens and the fruit is almost completely broken down. Stir occasionally (about 20 minutes).
- Adjust seasoning to taste.