vanilla plum jam w/ cinnamon
A straightforward jam - 2:1 method meaning 2 parts fruit & 1 part preserving sugar.
Servings: 4 jam jars
ingredients:
- 900 g plums (cleaned, trimmed, pitted, quartered – starting w/ about 1200 g plums)
- 100 ml water
- 500 g preserving sugar (type 2:1)
- 3 sachets vanilla sugar (24 g)
- OR: 1 vanilla pod (sliced lengthwise)
- 1 tsp ground cinnamon (heaped)
equipment:
- a cooking pot (large enough for the plums & the preserving sugar - giving also enough space for the cooking session ...)
- 4 jam jars à about 350 g (cleaned, rinsed with hot/boiling water, dried w/ a fresh tea towel – glass & lids)
how to:
- Prepare the jam jars (cleaning …).
- Prepare the plums and weigh exactly 900 g.
- Put the plums, the water, the preserving sugar (type 2:1), the vanilla sugar and the ground cinnamon in a cooking pot and mix well.
- If you work with a vanilla pod: cut the vanilla pod lengthwise & add to the mess. Don’t forget to discard the vanilla pod before filling the jam into the jam jars.
- Bring the mess in the cooking pot to a boil. Mix thoroughly when cooking & let it bubble for 6 – 8 min … or even up to 10 min … (at least for the time according to the advice of your preserving sugar provider). The plums will dissolve & the plum mess will turn red when ready!
- Then fill it at once in the waiting jam jars, close the screwtop & put the jam jars upside down.
storing:
- When working thoroughly concerning the preparation of the jam jars the jam will be fine for at least 1 year ...