Plum Vanilla Jam

yogurt plum pie pumpkin pie slice
Photo: Gentl and Hyers
Makes 1 3/4 cups

Make this for our Yogurt-Plum Pie.


  • 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


  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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