Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Plum Vanilla Jam 3.5 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: Makes 1 3/4 cups Make this for our Yogurt-Plum Pie. Ingredients 1 ½ pounds red plums, halved, pitted, and coarsely chopped 1 ½ cups sugar 3 (2 ½ inches) lemon zest, plus 1 tablespoon fresh lemon juice Pinch of salt ½ vanilla bean, seeds scraped and reserved Directions 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. Rate it Print