The inspiration for this jam came while vacationing in the south of France a few years ago. My husband and I had rented a cottage with a small kitchen so that I could shop at the local farmers’ market and experiment in the kitchen – a dream vacation for me!
It was late September and the extraordinarily fragrant little Poires William (the ones used to make the famous brandy) were flooding the market’s stalls. I couldn’t resist, I bought an entire basket of them. When I returned to our cottage the little rosemary bush outside the front door caught my attention, and in a flash, the idea for this recipe came into my mind.
I made the jam that very day and served it with an assortment of local goat cheeses at different stages of ripeness. Needless to say, we ate every last morsel of both the jam and the cheeses!
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