Plum Vanilla Jam
Capture the vibrant flavors of summer with this irresistible Plum Vanilla Jam! This homemade jam combines the natural sweetness of ripe plums with the warm, aromatic essence of a fresh vanilla bean, creating a delightful spread that's bursting with fruity goodness. A hint of zesty lemon juice enhances its flavor while helping achieve the perfect set, and the plum skins lend a beautiful, jewel-toned hue and velvety texture. With just 15 minutes of prep time and a straightforward cooking process, this recipe is ideal for beginners and seasoned jam-makers alike. Enjoy this luscious jam on toast, swirl it into yogurt, or use it as a topping for desserts. Plus, with easy storage options, you can savor the taste of summer long after the season is over. Perfect for gifts or a pantry staple, this Plum Vanilla Jam is a delicious way to celebrate the art of preserving.
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Recipe Information
Ingredients
- 1000 grams ripe plums
- 800 grams granulated sugar
- 2 tablespoons lemon juice
- 1 piece vanilla bean
Instructions
Wash the plums thoroughly and pat them dry with a clean towel.
Cut the plums in half, remove the pits, and chop them into small chunks. No need to peel the plums as the skin helps the jam set and adds flavor.
Place the chopped plums in a large, heavy-bottomed pot and add the granulated sugar and lemon juice.
Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the pot with the plums.
Stir the mixture well and let it sit at room temperature for 30 minutes to allow the sugar to dissolve and the flavors to combine.
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking or burning.
Once boiling, reduce the heat to medium and simmer the jam for 35–45 minutes. Stir frequently and skim off any foam that forms on the surface.
The jam is ready when it thickens and passes the gel test: spoon a small amount onto a chilled plate, let it cool for a few seconds, and check if it wrinkles when pushed with your finger.
Remove the vanilla pod from the jam and discard it.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with lids, and let the jars cool completely at room temperature.
Once cooled, store the jam in the refrigerator for up to 3 months, or process the jars in a boiling water bath for 10 minutes to make them shelf-stable.
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 923.9 g | 336% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 907.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
