Plums, deliciously sweet and juicy, got a short shelf life in the fruit bowl. But with this plum jam with vanilla recipe you will keep summer in your home.
Today the start of a new week and the theme of this week are homemade jams. Because now is the harvest season. And if you have got no fruit trees in your garden, the fruit in the store is of super quality (because it’s in season) and not too expensive.
And what could be nicer, when the wind is howling outside the house, a delightful jar of summer flavors screwed open and smeared on your sandwich, pancake or used in a tart. (But the jam also tastes great in all the other seasons too.)
- You add vanilla to enhance the originale flavor of the prunes. Plums and vanilla are a well-known combination and for good reason. Try it, especially in this jam and you’ll see why!
- The jam in this photo is poured into a weck jar and preserved. The eye sometimes is important to :-). You should consider using a jar with a screw cap tough. They seal well and you don’t have to replace the rubber rings (and this must be done with some regularity). If the rings are not in a good state spoilage occurs in your jar of jam.
- You sterilize the jars for jam sufficient by immersing them in boiling water and dry them with a clean tea towel. You can also clean them in the dishwasher. Make sure when unloading the dishwasher you put the lid on the jar.
- To test if the jam is thick enough, you drop a bit of jam on a cold plate (from the refrigerator). If the droplet stays fluid the jam isnot sufficiently thickened. When the drop stiffens the jam is ready. It can then be poured into the jars. Make sure you keep the plate in the fridge between the test to keep them cold enough.
Preparation / Storage
- This jam can be stored, if the jars are sterilized and correctly sealed, for up to one year in a dark and cool place.
Recipe plum with vanilla
This post is also available in: Dutch