So why Vanilla and Yellow Plum Jam?
Simple, whenever I have the chance I like to make my own jam and this Vanilla and Yellow Plum Jam is awesome 😉 I think its because my mum always made her own jam that I enjoy having it at home now, many a summer in our childhood my mum would take my sister and I fruit picking, at first we would complain but the homemade cakes and jams soon made up for it. I have nothing against shop-bought jams I do use them, but the good thing about homemade jam is, you know exactly whats gone into it!
Because of the time of year, a lot of the berries I am used to making jam with are not readily available and far too expensive to buy enough of to make jam with as they are imported from exotic locations. It’s much cheaper to go with a fruit that is readily available, so I choose plums to be my fruit of choice this time.
I have made plum jam with the more common darker plums but never with the yellow plums before. Because they are very light in flavour I wanted to add a little something else to round the flavour out. I love vanilla, especially vanilla pods there is something so lovely about seeing all those tiny little black vanilla seeds running through something, be it cake, frosting or jam.
I had a vanilla pod in the cupboard and thought this will be perfect. And I was really pleased with the result, a light delicate jam delicious on almost anything.
I also kept the empty pod in the jam just to add a little extra vanilla to it. This really is a lovely fresh tasting jam, not too sweet and the vanilla flavour is by no means overpowering.
Vanilla and Yellow Plum Jam
Yield 2 .5Kg
A light jam perfect for toast or used in a good old-fashioned Victoria sponge.
- 1500 grams yellow plums - fresh, (9 and 1/2 cups)
- 120 millilitres cold water, (1/2 cup)
- 1500 grams granulated sugar, (7 and 1/2 cups)
- 1 tablespoons lemon juice
- 1 vanilla pod - cut and scraped
- 28 grams unsalted butter, (1/4 stick)
- Cut the plums in half and carefully take the stones out.
- Place them in a large pan and add the water and bring to the boil over a medium heat.
- Once boiling, reduce the heat and allow the pan to simmer for 40 minutes so the fruit can soften. Stir occasionally.
- This is when you need to add the sugar and lemon juice, when you do keep stirring until the sugar is fully dissolved.
- Then split your vanilla pod and scrape out the seeds and add them to the fruit cut the empty pod in half and add this to the fruit also. Stir the vanilla in well.
- Add the butter and mix it in, this will help keep the foaming and frothing down during the high temperatures.
- Continue stirring until the jam reaches setting point 220F / 104C if you don’t have a thermometer you can gage this because the jam will start to stick to the sides of the pan.
- Once the jam reaches temperature, or the jam is starting to stick to the sides of the pan and your wooden spoon it is time to test it to see if it is ready.
- Take the pan off the heat and place a small amount of the jam on a small cold plate and allow it to go cold. Once it is cold run your finger through it, if it is set the jam will wrinkle if you feel it is too runny place the pan back on the heat and boil again for a few minutes and try the test again.
- Once ready remove from the heat and carefully pour into clean, warm sterilised jam jars. If you see any air bubbles remove them. Seal and label the jars while they are still warm. Allow them to cool completely then store.
Courses Jam / Sauce
Serving Size 1 tablespoon (level)
Amount Per Serving
% Daily Value
Total Fat 0.1 g
Saturated Fat 0.1 g
Sodium 1 mg
Total Carbohydrates 5.6 g
Dietary Fiber 0.1 g
Sugars 5.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.