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Greengage Plum and Vanilla Jam


2 pounds Greengage plums, thoroughly washed, stems removed
2 1/4 cups sugar
Juice of 1 lemon (like seedless lemon)
2 whole vanilla beans
Pinch of sea salt


Cut plums in half; remove and discard seeds. (Do not peel.) Place in medium bowl. Add lemon juice and sugar. Split open vanilla beans lengthwise, scrape out seeds, then add seeds and pods to bowl. Toss well. Let sit 1-2 hours or until juices are collected at bottom of bowl.

Pour fruit mixture into large saucepan (wide, not tall). Over medium heat, bring mixture to a boil, stirring gently but constantly to make sure all sugar is melted and does not burn. (For chunky jam, remove some fruit and set aside to add back in later on.)

Turn heat to medium-low, and continue to cook, stirring constantly, until mixture is reduced by at least half or until it reaches desired thickness. Then add any reserved fruit until heated through.

Turn off heat. Stir in sea salt. Skim off any scum or foam. Discard vanilla pods, or add to jar for rustic look.

Pour jam into clean container, and store in refrigerator. For shelf-stable jam, follow canning manufacturer’s guidelines and instructions.

Source: Frieda’s Inc.

Analyzed to serve 64 1-tablespoon servings. Calories 35, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 8g, Protein 0g