Wednesday, February 1, 2012

Plum & Vanilla Bean Jam!!

Okay, so who doesn't love a good easy homemade jam!! This was really easy and it tastes delicious!!

From this:

To this:


Here goes...

Preparation Time: 15 minutes

Cooking Time: 1 1/2 hours approx

Quantity: 2 litres (8 cups)


2kg blood plums, quartered, stones removed, you can leave the skins on!

2 cups water

80ml (1/3 cup) fresh lemon juice

1.35kg (6 cups) sugar

2 vanilla beans, cut and stripped of paste or 2 teaspoons of vanilla bean paste

1 pkt (50g) Jamsetta


1. Combine plums and water in large saucepan and bring to the boil over high heat.

Reduce heat to medium-low and simmer, uncovered, for 1 hour.

2. Add the lemon juice and sugar to the pan and stir, without boiling, until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 30-40 minutes. At the 30 minute mark, sprinkle the Jamsetta over jam and mix in. Boil for a further 5-10 minutes, before testing jam (see note).

3. Ladle the jam immediately into 8 clean 250ml (1-cup) jars and seal. Invert the jars for 2 minutes then turn upright and set aside to cool. Label and date the jars before storing.


This jam will keep, unopened, in a cool, dark place for up to 12 months. Once opened, keep in the fridge for up to 8 weeks. To test if jam is ready to bottle, place 1 tablespoon of jam on a cold saucer in freezer for 1-2 minutes. Remove jam from freezer, tip plate sideways and if the jam runs and forms wrinkles, it is ready!!

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