Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Plum Vanilla Jam 3.5 (11) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. 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