Mirabelle and Rosemary Jam

We got some delicious golden plums from some friends who have a fruit-tree plantation at Spence's Bridge, BC, and some fresh rosemary from the garden of a friend in Chilliwack, who is a garden designer and I tried making Mirabelle and Rosemary jam. The result is interesting, but I'm not sure what to do with it yet. I brought it over to Mauri and Kevin's and Mauri Iron-Cheffed with it and made a dessert using puff pastry and vanilla ice-cream drizzled with the stuff and it was quite good, but to me, there's a flavour, almost metallic, to the stuff. Tonight I'll try glazing pork chops with it to see how it does. For the record, the following is how I made it. I think one mistake was to leave the rosemary in the bowl overnight - I likely should have just put it in the pot while I was cooking it to get the flavour.

2.2 lbs. Mirabelle plums, cut in half (do not remove the pits and skins)
3 cups of sugar
the juice of 1 lemon
4 sprigs of rosemary
1 tsp. vanilla

1. Macerate the fruit with the sugar and lemon juice overnight in a covered ceramic bowl.
2. The next day, dump the macerated fruit into a soup pot and add the rosemary and vanilla extract. Cook, covered, over gentle heat, for 30-45 minutes.
3. To test that the jam is ready, keep a plate in the freezer and drip some of the cooked juices onto the plate. If the drips gel to the plate (don't run when you tip the plate sideways, the jam is ready. Otherwise, keep it simmering.
4. Once the jam is ready, strain the fruit through a sieve with a wooden spoon until all that's left are the skins and pits and rosemary stems.
5. Heat the jam on the stove until just starting to simmer, then pour into the hot pots.
6. To get the pots hot, sterilize the jars and lids in boiling water. 
7. Leave 1/2 inch space at the top of the jar when filling it. 
8. Screw lids on until not quite as tight as possible - screw on tight, then loosed by 1/4 turn.
9. Put each jar on a rack in a large pot of boiling water. Jars must not sit directly on the kettle bottom. 
10. Once the pot returns to the boil, begin processing (boiling) time of 10 minutes if using half-pint or smaller jars (235 ml or smaller), 20 minutes for larger. 
11. After the time has elapsed, remove jars to a cloth-covered counter or baking sheet, away from any drafts. Do not move for at least 12 hours — 24 hours is best — so that the jars fully seal and the jam sets.