Plum Jam with Bay & Vanilla

This is last year’s summer plum jam from my pantry. Sweet and sour taste with herbal kick, great with toasts, pancakes and more. Adapted from Martha Stewart site and Café Del Manolo.


1 1/2 pounds red plums, halved, pitted, and coarsely chopped
1 1/2 cups sugar
3 (2 1/2 inches) lemon zest, plus 2-3 tablespoon fresh lemon juice
Pinch of salt
1/2 vanilla bean, seeds scraped and reserved
2 bay leaves

Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean, zest and bay leaves.

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