Plums, deliciously sweet and juicy, got a short shelf life in the fruit bowl. But with this recipe for plum jam with vanilla you will keep summer in your home.
Today is the start of a new week and the theme of this week are homemade jams. In the first place because now is the harvest season. 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. Above all this plum jam is an easy recipe, you've only need 4 ingredients and you won't have to use pectin.
Preserve summer in a can
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.) And of course I'm going to give you this delicious homemade plum jam recipe and of course how to preserve this jam.
- Replace the vanilla in this plum jam, for example with 2 teaspoons of ground cinnamon or 1 teaspoon nutmeg and 1 teaspoon cinnamon.
- Ginger is also delicious as a seasoning with plums. You can add 1 teaspoon of ground ginger to the fruit for the purpose of adding a dash of ginger flavor to this plum jelly.
- If you don't have vanilla extract at hand, add the seeds of 1 vanilla pod. You do this by cutting the vanilla pod in half. Scrape out the vanilla with a spoon. Add this to the plums.
- 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 plum jam and you'll see why!
- The homemade plum jam with vanilla in this photo is poured into a weck jar and preserved. The eye sometimes is important to :-). However you should consider using a jar with a screw cap. They seal well and you don't have to replace the rubber rings (and this must be done with some regularity). For instance if the rings are not in a good state spoilage occurs in your jar of jam.
- For the canning of the plum jam you sterilize the jars 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 until use.
- To test if the plum jam is thick enough, you drop a bit of jam on a very cold plate (which you store in the refrigerator). If the droplet stays fluid the jam isn't sufficiently thickened. When the drop stiffens almost immediately 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.
- Place a plate in the refrigerator at least 1 hour in advance, so that it is thoroughly cold.
- Sterilize the jars (see top tips)
- Wash the plums in water with vinegar. Add to 1 part water, ⅓ part vinegar.
- Cut the plums in half and remove the pit.
- This jam can be stored, if the jars are sterilized and correctly sealed, for up to one year in a dark and cool place.
- If you got leftover plums use them in this delicious recipe for oatmeal pancakes with plum compote.
🥘 Other delicious recipes
How to make plum jam or jelly
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plum jam with vanilla
- 6 pounds plums
- 3 pounds sugar exact amount depends on weight
- 3 teaspoons vanilla extract
- Put a plate in the refrigerator at least one hour before starting. (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.
- Cut the plums in halve and remove the pit.
Prepare plum jam with vanilla
- Put the prunes and the vanilla extract in a pan and add ⅔ cup (180 ml water).
- 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 1 ½ pound of sugar for 2 pounds fruit puree.
- 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 (about ½ inch) (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.