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Plum-Vanilla Jam

Recipe information

  • Yield

    Makes 1 3/4 cups

Ingredients

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

Preparation

  1. 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 and zest. Do not strain; jam should be chunky. Refrigerate in an airtight container up to 1 month.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsJamSpreadsPlumStone FruitFruitLemonCitrusVanillaHerbs & SpicesSnackVegetarianVeganDairy FreeNut FreeGluten FreeMake Ahead5 Ingredients or FewerSummerCookbooks
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