Rating: 3.55 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings

Make this for our Yogurt-Plum Pie.

Martha Stewart Living, November 2006

Gallery

Credit: Gentl and Hyers

Recipe Summary

Yield:
Makes 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

Refrigerate in an airtight container up to 1 month.

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Reviews

11 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0