Plum and vanilla jam
- Published: 16 Sep 22
- Updated: 18 Mar 24
This speedy plum jam with hints of vanilla and cinnamon uses a clever time-saving trick in the cooking process. Delicious, fragrant plum preserve in a hurry? Yes please.
What’s the difference between a jam and a preserve? Not an awful lot really. Jam tends to be made with mashed fruit whereas preserves have whole fruit or large pieces of fruit. If you’d prefer a more traditional jam-like consistency, we suggest mashing up some of the whole fruits.
Been blackberry picking? Try classic blackberry and apple jam next.
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Makes 1.5kg jam -
Hands-on time 30 min
Nutrition
- Calories
- 166kcals
- Fat
- 0.1g (trace saturated)
- Protein
- 0.3g
- Carbohydrates
- 40.3g (32g sugars)
- Fibre
- 1.2g
- Salt
- 0.3g
delicious. tips
Most jams require long bubbling to break down the fruit. This technique skips that by creating a hot syrup in which the fruit is cooked quickly, retaining its shape and texture. Add the resulting chunky preserve to bakes, chop it to spread on toast or serve as is with cream.
To give the jam a shelf life of months (and in a cupboard rather than
the fridge), submerge the filled, sealed jars in water. Bring the water to 90°C, simmer for 30 minutes, then cool. Once open, chill and eat within 2 weeks.Buy citric acid from online homebrewing shops or Wilko.