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vanilla plum jam
Prep Time30 mins
Cook Time15 mins
Servings: 5 jars à 250 g
  • 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.
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.