"Recipes are meant to be shared"...Ann Thibeault

Tuesday, August 04, 2009

Plum Jam

I made jam today for Moe. Plum jam seasoned with vanilla and cinnamon.

Moe and I picked four pounds of plums off a neighbour's tree and I needed to do something with them. I found a recipe for Plum jam on another blog Chez Pim. I doubled the recipe using four pounds of plums and along with the vanilla beans I also added three cinnamon sticks. The jam set up nicely without any pectin and I'm really pleased with the colour. It is really pretty. If you look closely you can see the little black specks from the vanilla beans.

 Plum Jam

Print Recipe 

Recipe: Source:  Chezpim
2lb (about 1kg) Green Gage Plums (I used yellow Plums)
1lb (about 500g) sugar
juice from 1 lemon
2 vanilla beans
Cut the plums into big chunks into a large, non-reactive pot (like a Le Creuset), discard the pits.  Add the sugar and the lemon juice.  Stir well to combine.  Cut a round piece of parchment paper the size of the diameter of the pot, and place it on top of the fruits.  Let sit for about an hour.
Cut two vanilla beans lengthwise, scrape the inside of the pods to get to all the seeds.  Scrape the pods and all the seeds into the pot with the fruits.  Place the pot over the stove and bring to a boil over medium heat.  Gently stir to make sure all the sugar is melted.  Bring the heat down to a simmer, and continue to cook, stirring occasionally, until it reduces at least by half or until it reaches the thickness you like.
These plums have so much pectin in the skin that you don't need to add any extra to get it to gel.   To test to see if the jam is ready, take a small amount of jam on the tip of a spoon, and drop it on a small plate and spread it a little.  If the jam is ready, it should gel up nicely when it cools down.  If it's still a little runny, you might want to continue cooking for just a bit longer. 
It really is that simple.  If you're like me, you can just put the jam in a large jar and put it in the fridge (discard the vanilla pods first, by the way).  It will be eaten up soon enough.  If you want to keep it longer, then get a bunch of little jam jars and follow the manufacturer's instructions on how to fill and seal the jars so that they are shelf-stable. 


  1. It IS really pretty!! And the jars are too cute! I have never seen that shape..Are they Ball?I better go peek again to see if I can read the jars..The vanilla and cinnamon must make it :)Plus the plums being the neighbours:)

  2. Ann, Those look beautiful!! The Leifheit jars and the jam. I know Moe will be very happy.

    Nana, Those are Leifheit jars from germany I believe. I should know, I often lust after them. I have something of a jar addiction.


  3. Beautiful. I love the color, I love the shape of the jars, I even love the rings and seals! I've never put vanilla bean in my plum jams - I'll bet it was delicious!

  4. Oh, to enjoy the bounty and beauty of summer all year long! Well done.

    I love those jars!! They are positively adorable.

  5. Looks good and the jars are adorable!

  6. Dana in Northern UtahSunday, August 16, 2009

    Thank you for embedding the link to the recipe. Will be making plum jam tomorrow - using the sweet plums from an absolutely gorgeous tree in the backyard of our rented house. I must also tell you that the photography of your food is wonderful! Am planning to make your White Chocolate Cream Cheese Raspberry Tart. . . yum!

  7. I just found your blog yesterday while looking for a plum jam. This looks really divine! Did you strain the skins out or leave them in?


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