Spiced Vanilla Plum Jam

Kate Punshon - Saturday, February 01, 2014

The fragrant mix of vanilla, cinnamon and cloves with the characteristic sweet but tart flavour of plums produces a truly exotic preserve. Spread it on toast, muffins or croissants for breakfast or for pure indulgence serve with vanilla ice-cream or custard and your favourite mix of fresh summer berries.


Preparation time:   20 minutes
Cooking time:        40 minutes
Quantity:               6 x 220 ml jars

Ingredient list

1 kg plums
500 ml water
900 g white sugar
2 tablespoons lemon juice
2 x 3 cm cinnamon sticks
4 whole cloves
1 vanilla bean
Zest and juice of orange


 Sterilise sealable glass jars and lids


  1. Wash and dry the plums gently with a tea towel or paper towel so as not to bruise the fruit.
    Cut the plums in half and remove the stone. Cut each half in two and then each piece in half again horizontally.
    Place all the spices and orange zest into a spice basket or tea ball.
  2. Place the chopped plums, water and spice basket into a large preserving pan.
  3. Cook gently for approximately 25 minutes or until the plums are soft and pulpy.
  4. Add the sugar and lemon juice, stirring constantly until the sugar has dissolved.
  5. Bring the mixture quickly back to the boil and cook for another 20 minutes or until the jam is thick and reaches setting point.
  6. Remove the spices.
  7. Use a funnel to pour into warm dry sterilised screw cap sealable bottles. Fill to approximately 2.5 cm (I inch) from the top of the bottle and seal using your preferred method.
  8. Seal, label and store in a cool dark place in the kitchen or pantry.
  9. Allow the jam mature for at least 2 weeks before eating.

Recipe Notes

  1. For the best results use firm, ripe fruit that it not too soft or that has been bruised
  2. Plum jam is a great beginner’s jam as it consistently produces great results without much effort. The high acid and pectin content of plums makes plum jam very easy to make and produces a great set.
  3. The jam will settle in the jar as it cools.

Post has no comments.
Post a Comment

Captcha Image