Stone fruit is in full force at the farmer’s market right now. The vibrant dapple dandy pluots called my name so I picked up 4lbs to make a small batch of jam. This might very well be my favorite jam I’ve ever made. The recipe is from Canning For a New Generation by Liana Krissoff but I swapped pluots for the plums. It’s only 4 ingredients: pluots, lime juice, sugar, and cardamom pods. Now I just need to bake some whole grain bread to slather on almond butter and pluot jam. Yum!