Name: Plum & vanilla jam
Cook time: 45 min
Total time: 45 min
Ingredients: butter, for greasing; 3 cup de-stoned fresh plums (weighed), chopped; caster sugar – ¾ the weight of the plums; 1/4 cup water; 3 vanilla pods, split (or 3-4 tsp vanilla extract); 1 tablespoon lemon juice; 1 1cm lengths lemon peel for each jar

Plum & vanilla jam

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make... and eat!

Makes 900 millilitre

Cook

45M

Ingredients

butter, for greasing

3 cup de-stoned fresh plums (weighed), chopped

caster sugar – ¾ the weight of the plums

1/4 cup water

3 vanilla pods, split (or 3-4 tsp vanilla extract)

1 tablespoon lemon juice

1 1cm lengths lemon peel for each jar

Method

1.Grease the bottom of a large saucepan with a little butter – this helps to prevent the jam sticking or burning.

2.Put the plums, sugar, water, vanilla pods and juice into the saucepan.

3.Slowly bring to the boil, then increase the heat and boil rapidly for 30-40 minutes until it thickens. If you’ve missed any plum stones, they’ll rise to the surface, so scoop them out.

4.Test whether the jam is ready by putting a spoonful onto a cold saucer, let it cool, then run your finger through. If it is set, it will remain with a gap through it. If not, boil for another 5 minutes and test again. You may have to do this a couple more times.

5.Pour into sterilised jars, add a piece of lemon peel to each jar and cover with sterilised lids.