Plum Vanilla Jam
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
- Bring all ingredients to a boil in a large stockpot, mashing woth 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.
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