Plum and vanilla jam
Plums, wonderfully sweet and juicy, have a short shelf life in the fruit bowl. But with this plum and vanilla jam, you will keep the summer in your house. An easy recipe that you can make quickly with regular sugar. And everyone likes this plum jam!
Ingredients
- 6 pounds plums
- white vinegar
- 8 cups sugar exact amount depends on weight
- 3 teaspoons vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
Preperation
- Put a plate in the refrigerator for at least one hour before starting making jam. (With this plate, you will check whether the jam has thickened sufficiently after cooking.)
- Sterilize the pots as described in the notes section.
- Make a bowl with ⅔ water and add ⅓ vinegar. Wash the prunes in vinegar water.white vinegar
- Cut the plums in half and remove the pit.6 pounds plums
Prepare plum jam with vanilla
- Put the prunes and the vanilla extract in a pan and add ⅔ cup (180 ml water).3 teaspoons vanilla extract
- Bring the contents of the pan to a 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 4 cups (750 grams) of sugar for every 3 cups (1 kilo) of fruit puree.8 cups sugar
- Bring the puree with the sugar back to a 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 done, 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 of jam into the jam jars (about ½ inch) (not too much else the pots can burst), wait a minute, and pour more jam until the jar is full.
- Turn the lid on the pots and put the pots bottom up.
- Allow to cool to room temperature and turn the pots upside down. 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.
NOTES
1. Vanilla
You sterilize the jars for the jam sufficiently by immersing them in boiling water for 2 minutes and drying them with a clean tea towel, or washing them in the dishwasher (just screw the lid on immediately when you take them out). 3. Jam thickness test
To test if the jam is thick enough, drop a drop on the cold plate. When the drop runs out, the jam has not yet thickened enough. When the drop solidifies, the jam is ready. It can then be poured into the jars. Make sure to keep the plate in the fridge in between. 4. Vinegar water
You wash the plums in vinegar water to remove any bacteria and chemical residues. 5. Storage
- Replace the vanilla by adding 2 teaspoons of ground cinnamon.
- If you don't have vanilla extract, add the seeds of 1 vanilla pod. You do this by cutting the vanilla pod in half. Scrape out the vanilla with the back of a spoon.
- You can also replace the extract with 6 teaspoons of vanilla sugar.
You sterilize the jars for the jam sufficiently by immersing them in boiling water for 2 minutes and drying them with a clean tea towel, or washing them in the dishwasher (just screw the lid on immediately when you take them out). 3. Jam thickness test
To test if the jam is thick enough, drop a drop on the cold plate. When the drop runs out, the jam has not yet thickened enough. When the drop solidifies, the jam is ready. It can then be poured into the jars. Make sure to keep the plate in the fridge in between. 4. Vinegar water
You wash the plums in vinegar water to remove any bacteria and chemical residues. 5. Storage
- Provided the jars are properly sterilized and sealed, this jam can be stored for a year in a dark and cool place. After opening, keep them in the refrigerator.
- You can also freeze the jam in freezer bags. Let them thaw in the refrigerator.
- If you have too many plums or just don't have the time, wash and halve them. And then freeze them. This way they stay good for up to 3 months. They can then still be used to make this plum jam a little later.
Nutrition
Calories: 942kcal | Carbohydrates: 241g | Protein: 2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 2mg | Fiber: 5g | Sugar: 236g | Vitamin A: 1174IU | Vitamin C: 32mg | Iron: 1mg
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