vanilla plum jam
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.
(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.