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