Early-summer black plums, gently smoked over hardwood embers, then slow-cooked into a dark, concentrated preserve. Subtly smoky with rich fruit depth—perfect alongside cheese, charcuterie, or roasted meats. A fire-kissed expression of the season.  

• Spread on warm sourdough, rye, or buttermilk biscuits

• Glaze grilled pork chops, duck, or lamb

• Swirl into yogurt or ricotta for a savory-sweet snack

• Serve with aged cheeses like Manchego, cheddar, or blue

• Spoon over roasted root vegetables or squash

• Add to cocktails as a smoky-sweet element (especially bourbon-based)

• Use in thumbprint cookies or tart fillings for depth and intrigue

• Stir into pan sauces to balance richness with acidity and smoke