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.
It's a good taste!
Recipe plum with
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plum jam with vanilla
- 3 kg plums
- 1500 grams sugar exact amount depends on weight
- 3 teaspoons vanilla extract or 1 vanilla pod
- Put a plate in the refrigerator, with this plate you will check whether the jam has thickened sufficiently after cooking.
- Sterilize the pots as described above at the paragraph the tips.
- Make a bowl with ⅔ water and add ⅓ vinegar.
- Wash the prunes in vinegar water and cut them in half.
- Remove the pit.pruimenjam met vanille
- Put the prunes and the vanilla extract in a pan and add 150 ml water. If you don't have vanilla extract then scrape the inside of 1 vanilla stick and add that to the pan.
- Bring the contents of the pan to the boil, reduce the heat and let it simmer for 20 minutes.
- Puree the jam with a blender and strain the puree.
- Weigh the leftover puree. Add 750 grams of sugar for each kilo.
- Bring the puree with the sugar back to the boil and simmer for 20 minutes.
- Take the plate out of the fridge, and drop a few drops of jelly on it. When the jam is good, the jelly will stiffen immediately, otherwise you have to cook for 2 more minutes and check again (put the plate back in the cooling in between because you need a cold plate for checking).
- Pour a small bottom into the bottom of the jam jars (not too much else the pots can burst), wait a minute and pour in the rest.
- Turn the lid on the pots and put the pots bottom up.
- Allow to cool to room temperature and turn over the pots. They are now sterile.
- Label the jam. Jam can be stored in a sterilized jar for 6-12 months at room temperature. Once it is open, you have to keep it in the fridge and it will last for a few weeks.