New This Month

Plum Vanilla Jam

Make this for our Yogurt-Plum Pie.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Living, November 2006


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


  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.

Cook's Notes

Refrigerate in an airtight container up to 1 month.


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