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!

By Nici Wickes
  • 45 mins cooking
  • Makes 900 millilitre
  • Print


Plum & vanilla jam
  • 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
  • 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.


I prefer to make small jars of this jam because it is so intensely flavoured.

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