This year I've decided to do one regular egg challah for dipping into the honey and to use for sandwiches with any left. The second is going to be a plum jam and rosemary challah. Since the jam will keep up to a month in the refrigerator, I made a batch on Wednesday so it is ready to go. It was a little thin when I bottled it, but it is thickening nicely with refrigeration.
I managed to get two clean old preserves jars and slightly more than half of a four oz. jelly jar out of the batch.

Here's the recipe for the jam and the challah for anyone interested. I'll probably bake the challah on the 25th.
Plum and Rosemary Challah