This autumnal jam pairs the artful taste of Concord grapes against the compelling camphor scent of rosemary, and although these local heirloom grapes have a candy sweetness, the jam equally holds promise as a savory condiment, perhaps served alongside crunchy quails grilled over a wood fire. Try it as a condiment on your next rib-eye steak topped with blue cheese. Wow your guests when you serve it with beef stroganoff. They won't be disappointed.
*For a morning treat spread this wonderful jam on any savory breakfast bread or scone.