Plum and Vanilla Jam: A Sweet, Spiced Preserve for Every Kitchen
Difficulty: Easy
Portion: Makes 1.5 kg jam
Hands‑on time: 30 min
Introduction
There’s nothing quite like a jar of homemade jam that bursts with bright fruit flavor, a whisper of vanilla, and a subtle hint of cinnamon. Plum and Vanilla Jam is the perfect way to turn a humble batch of plums into a luxurious spread that will elevate toast, scones, and even savory dishes. Whether you’re a beginner looking to test your kitchen skills or an intermediate cook seeking a quick, flavorful preserve, this recipe is designed to be approachable, efficient, and delicious.
The magic of this jam lies in its clever time‑saving trick: you create a spiced syrup first, then add the plums as the syrup reaches a golden‑brown stage. This technique locks in the fruit’s natural sweetness while ensuring a silky, cohesive texture. The result is a fragrant, glossy jam that’s ready in just half an hour.
Let’s dive into the details, from the ingredient list to the step‑by‑step instructions, and finish with serving ideas and variations that will keep the jam exciting week after week.
Meal Profile
| Feature | Details |
|---|---|
| Name | Plum and Vanilla Jam |
| Cuisine | Classic Western preserve |
| Seasonality | Best during late summer and early fall when plums are in peak ripeness |
| Flavor Profile | Sweet, slightly tart plums with warm vanilla and cinnamon undertones |
| Texture | Smooth, glossy, with occasional whole plum halves |
| Shelf Life | Up to 4 weeks refrigerated; 2 weeks after opening |
| Dietary Notes | Vegan (if you use plant‑based pectin); gluten‑free; low‑sodium if you omit salt |
The jam’s simplicity belies its depth. The vanilla pod’s split lengthways exposes the creamy interior, while the cinnamon sticks and star anise infuse a subtle spice that balances the fruit’s natural acidity. A touch of citrus acid or lemon juice is essential for proper setting and brightens the overall flavor.
Ingredient Highlight
Below is the complete list of ingredients needed to make Plum and Vanilla Jam. All items are measured in metric units for consistency, but you can easily convert to your preferred system.
| Ingredient | Quantity | Notes |
|---|---|---|
| Glucose syrup | 500 g | Acts as a sweetener and helps prevent crystallization. |
| Caster sugar | 500 g | Provides bulk sweetness and a smooth mouthfeel. |
| Water | 150 ml | Helps dissolve the sugars and creates the syrup base. |
| Salt | 1 tsp | Enhances flavor and balances sweetness. |
| Cinnamon sticks | 2 | Adds warm, woody spice. |
| Star anise | 2 | Imparts a subtle licorice note. |
| Vanilla pod, split lengthways | 1 | Releases the creamy vanilla essence. |
| Orange zest (peeled) | 1 orange | Adds a bright citrus note. |
| Plums, halved and pitted | 1.5 kg | Choose firm, ripe plums for the best flavor. |
| Liquid pectin (from most large supermarkets) | 1 tbsp | Ensures proper setting of the jam. |
| Food‑grade citric acid | 15 g | Or 5 tbsp freshly squeezed lemon juice |
| Sugar/probe thermometer | 1 | For precise temperature control. |
| Sterilised jars and lids | As needed | Ensure jars are clean and sterilised to prevent spoilage. |
| Preserving pan | 1 | A large, deep, heavy‑based saucepan for even heat distribution. |
Tips for Selecting Ingredients
- Plums: For a jam with a bright, slightly tart flavor, choose varieties like Sloane or Mirabelle. If you prefer a sweeter jam, go for Red Delicious or Black Beauty plums. Always opt for plums that are firm to the touch and have a deep, rich color.
- Vanilla Pod: Splitting the pod lengthways allows the seeds to release their flavor. Store the pod in a sealed bag in the refrigerator until ready to use.
- Cinnamon & Star Anise: Fresh spices deliver better aroma. If you’re using dried spices, make sure they’re not past their prime.
Step‑by‑Step Instructions
Follow these steps carefully, and you’ll have a jar of luscious jam ready to enjoy in no time.
- Create the Spiced Syrup
- Combine the glucose syrup, caster sugar, water, salt, cinnamon sticks, star anise, vanilla pod, and orange zest in a large preserving pan (or a deep, heavy‑based saucepan).
- Heat over medium‑high heat, stirring occasionally, until the mixture comes to a boil and the sugar dissolves completely.
- Insert a sugar/probe thermometer and monitor the temperature.
- Why this matters: A proper syrup base ensures the jam sets correctly and the spices infuse evenly.
- Add the Plums
- As the syrup reaches 140 °C, it will start to turn golden. At this point, very carefully add the plums—do not tip them all in at once, as the hot syrup can splatter.
- The syrup will initially harden around the fruit; keep heating gently and stir to coax it back into a liquid state.
- Continue cooking over high heat for about 10 minutes or until the syrup is liquid, bubbling, bright purple, and the temperature returns to 120 °C.
- Why this matters: Adding plums at 140 °C ensures the fruit releases its juices without losing shape, while the 120 °C target guarantees a smooth, set jam.
- Finish the Jam
- Stir in the liquid pectin and the citric acid (or lemon juice).
- Remove the pan from heat, let the mixture cool slightly, then lift out and discard the cinnamon sticks, star anise, orange peel, and vanilla pod.
- Decant the jam into sterilised jars, seal them tightly (follow standard canning guidelines), and label with the date.
- Why this matters: Removing the spices prevents bitterness; the acid and pectin work together to set the jam at the right consistency.
- Store Properly
- Store the sealed jars in the refrigerator for up to 4 weeks.
- Once opened, consume within 2 weeks for optimal freshness.
- Why this matters: Proper storage maintains safety and flavor integrity.
Serving Suggestions & Variations
Classic Pairings
| Dish | How to Use the Jam |
|---|---|
| Toast or croissants | Spread a generous layer on warm bread for a sweet, aromatic start to your day. |
| Cheese platter | Complement mild cheeses like brie or goat cheese with a spoonful of jam for a sweet‑savory contrast. |
| Yogurt or cottage cheese | Swirl a bit of jam into plain yogurt for a quick, nutritious snack. |
| Pancakes or waffles | Drizzle the jam over fluffy pancakes or fold it into the batter for a fruit‑filled breakfast. |
Sweet & Savory Combinations
- Roasted Chicken or Turkey: Glaze the poultry with a mixture of plum jam and a splash of balsamic vinegar before roasting.
- Salad Dressing: Whisk a tablespoon of jam into olive oil, vinegar, Dijon mustard, and a pinch of salt for a sweet vinaigrette that pairs beautifully with mixed greens.
- Grilled Cheese: Add a dollop of jam between slices of cheese and bread before grilling for a caramelised, sweet‑savory sandwich.
Variations to Keep Things Fresh
- Spiced Plum & Vanilla Marmalade
- Use the same recipe but add an extra cinnamon stick and a pinch of ground cloves during the syrup stage.
- Result: A thicker, marmalade‑like texture with deeper spice notes.
- Chocolate‑Infused Jam
- After adding the plums, stir in a tablespoon of cocoa powder and a splash of dark rum.
- This variation works well as a topping for ice cream or a filling for chocolate truffles.
- Low‑Sugar Plum Jam
- Replace half the caster sugar with a natural sweetener like maple syrup or agave nectar.
- Adjust the pectin amount slightly (increase by 1 tsp) to maintain setting.
- Citrus‑Bright Jam
- Swap the orange zest for lemon zest or add a handful of fresh raspberries to the mixture.
- The result is a brighter, more tart jam that pairs wonderfully with yogurt or as a glaze for ham.
- Herb‑Infused Jam
- Add a sprig of fresh rosemary or thyme during the syrup stage for a savory twist.
- Pair with goat cheese for a sophisticated appetizer.
Conclusion
Plum and Vanilla Jam is more than just a preserve—it’s a celebration of seasonal fruit, aromatic spices, and the simple joy of making something delicious from scratch. The recipe’s easy workflow, combined with its flexible variations, makes it a staple for any kitchen, whether you’re whipping up a quick breakfast or prepping a special dessert.
Remember the key steps: build a spiced syrup, add plums at the right temperature, finish with pectin and acid, and store properly. With these fundamentals, you’ll consistently produce a jam that’s smooth, glossy, and bursting with flavor.
Enjoy the jam on toast, in yogurt, or as a glaze for savory dishes. Feel free to experiment with the suggested variations to keep your palate intrigued. And most importantly, share the jar with friends and family—after all, the best jam is the one that brings people together.
Happy cooking!
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