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!
- 45 mins cooking
- Makes 900 millilitre
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Ingredients
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
Method
Plum & vanilla jam
- 1Grease the bottom of a large saucepan with a little butter – this helps to prevent the jam sticking or burning.
- 2Put the plums, sugar, water, vanilla pods and juice into the saucepan.
- 3Slowly 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.
- 4Test 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.
- 5Pour into sterilised jars, add a piece of lemon peel to each jar and cover with sterilised lids.
Notes
I prefer to make small jars of this jam because it is so intensely flavoured.
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