Quick and Easy

Plum & vanilla jam

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make... and eat!
Plum & vanilla jam
900 millilitre



1.Grease the bottom of a large saucepan with a little butter – this helps to prevent the jam sticking or burning.
2.Put the plums, sugar, water, vanilla pods and juice into the saucepan.
3.Slowly bring to the boil, then increase the heat and boil rapidly for 30-40 minutes until it thickens. If you’ve missed any plum stones, they’ll rise to the surface, so scoop them out.
4.Test whether the jam is ready by putting a spoonful onto a cold saucer, let it cool, then run your finger through. If it is set, it will remain with a gap through it. If not, boil for another 5 minutes and test again. You may have to do this a couple more times.
5.Pour into sterilised jars, add a piece of lemon peel to each jar and cover with sterilised lids.

I prefer to make small jars of this jam because it is so intensely flavoured.


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