Yummy Plum and Vanilla Bean Jam Recipe!2013 May 01 | Words by Samantha Jones |
Plum and Vanilla Bean JamMay 01, 2013
This Plum and Vanilla Bean Jam recipe is sure to be a crowd pleaser! This recipe combines the tangy sweetness of a plum with the saccharine essence of vanilla, resulting in a preserve that tastes great on its own, or with other food types - both savoury and sweet! A delicious twist on the classic fruit jam!
3 x 420g Jars
- 1kg Victoria plums
- 120ml water
- 1 vanilla pod
- 450g granulated sugar
- Thoroughly wash the 1kg of plums removing any dirt or blemishes.
- Cut the plums in half, twist apart and remove the stone and cut in half once more, making sure to remove any internal bruising.
- Split the vanilla pod open lengthways and place into a large pan along with the plums and the water.
- Bring to a simmer and allow the plums to cook for 15-20 minutes or until soft and broken down.
- Meanwhile wash and dry three jam jars and place into a 120C oven to sterilise.
- Slowly stir in the sugar and continue to stir until it has all dissolved and the mixture has turned clear and shiny.
- Bring the mixture back to a rolling boil and allow to cook, stirring every few minutes to prevent the bottom from burning.
- Once the mixture starts to thicken, conduct a setting test (by placing a small amount of the jam onto a plate and place in the fridge for a few minutes. Then gently push your index finger through the pool of jam, if it crinkles slightly then the jam is ready. If not, then allow to cook for a few minutes more before testing again).
- When ready, remove the jam from the heat, extract the vanilla pod from the jam and take your jam jars out of the oven.
- Place a strip of vanilla pod into each jar and then divide the jam between the jars, filling each one till there is just half a centimetre of head space left.
- Screw the tops onto the hot jars using a pair of rubber gloves to prevent burning yourself.
- Allow to cool before storing in a cool dark place for up to a year.