Pluot Jam
['3/4 pound ripe Pluots (about 3 large or 5 small), halved, pitted, chopped (about 1 1/2 cups)', '3 tablespoons honey', '4 teaspoons (or more) balsamic vinegar', '1 tablespoon (or more) lemon juice', '2 teaspoons finely grated lemon peel', '1/2 teaspoon finely minced fresh rosemary', '1/8 teaspoon coarse kosher salt', 'Pinch of black pepper', '2 tablespoons chopped fresh chives']
Place Pluots, honey, 4 teaspoons vinegar, 1 tablespoon lemon juice, lemon peel, rosemary, coarse salt, and pinch of pepper in small saucepan. Bring to boil over medium-high heat, stirring. Reduce heat to medium-low. Simmer until fruit has broken down and mixture is thick, stirring occasionally, about 20 minutes. Cool. Adjust seasonings; add chives.
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