Plum goes very well not only with spices, but also with aromatic herbs. And such a compote with rosemary is a clear confirmation of this. If desired, you can add a couple more mint leaves, basil or a sprig of thyme.
Step-by-step cooking recipe
Wash the plum and put it in sterile jars.
Pour boiling water and leave for 15 minutes under the lid.
Drain the water, add sugar to it and boil again.
Send rosemary to the jars, pour the syrup and roll up the compote.
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