vanilla plum jam

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.

 

During the summer I didn’t do any new innovative jams. I only produced some classic jams like:

  • strawberries w/ raspberries
  • apricots w/ red currants.

Both were made w/ preserving sugar (2:1).

So when summer slowly turns into autumn I thought about my jam production & decided to add another classic jam based on plums.

Voilà the results safely stored in jam jars!
(I got more than 3 jam jars full of plum delight…)

 

 

It’s one of these quick & dirty jams. Most of the work comes from preparing the plums.

…& don’t forget to clean the jam jars!

Let’s start!

 

 

These wonderful plums are washed & pitted & quartered.
Pls weigh exactly 1000 g out.

 

 

Add the preserving sugar (2:1) – it’s 500 g.

Cut a vanilla pod lengthwise & add to the mess.

 

 

Now mix & bring it to a boil in a pot. You may add 2 – 3 tbsp water (or even 4 – 5)… to start the boiling & dissolving process. Mix thoroughly when cooking & let it bubble for at least 3 – 5 min according to the advice of your preserving sugar provider.

The plum mess will turn red when ready!

— Don’t forget to discard the vanilla pod! —

Then fill it in the prepared jam  jars, close the screwtop & put the jam jars upside down.

Done.

Enjoy!

 

vanilla plum jam
Prep Time30 mins
Cook Time15 mins
Servings: 5 jars à 250 g
ingredients
  • 1000 g plums (cleaned, pitted, quartered)
  • 500 g preserving sugar (2:1)
  • 1 vanilla pod
  • 2-3 tbsp water
how to...
  • Prepare 5 - 6 jars w/ csrewtop: washing, rinsing w/ hot resp. boiling water, drying w/ a fresh tea towel & storing them somewhere near you ready for use.
  • Wash the plums, remove the pits & quarter each plum. The resulting heap of plums should be 1000 g almost exactly.
  • Add preserving sugar. The version (2:1) means that you'll need 500 g preservign sugar for 1000 g fruit.
  • Cut the vanilla pod lengthwise & add to the plum-sugar mess.
  • Mix thoroughly, add 2 -3 tbsp water & bring to a boil.
  • Cook at least for the minimum your preserving sugar demands... (about 3 - 5 min ususally!) Better let it cook for about 10 min until the plums start dissolving.
  • Fill at once into the jars, close the screwtop & put the jars upsite down.
Notes
Plums: I bought about 1200 g plums. After the washing & the trimming as well as the pitting it was somewhat more than 1000 g. Pls stay with 1000 g for the jam!
(Never mind. You may eat the leftover plums.)
Water: You may also add 4-5 tbsp water, but not more.
Cooking: The plums will need some time to get cooked, release their juice & change their colour to deep red. It doesn’t matter if the jam mess cooks for 3 - 5 min or for 10 min.
You may double the amounts of fruit & preserving sugar.

 

(information on equipment)

 

Is there anything eft to mention? I don’t think so.

…well, you may substitute ground cinnamon for the vanilla pod.

 

 

 

The businesswoman w/ too many office hours thinks 

That was really a quick process!
…& I may indulge in delicious plum toasts during many breakfasts!

 

 

Spread the word. Share this post!

Leave Comment

Your email address will not be published. Required fields are marked *