Plum, vanilla & rosemary jam

Plum, vanilla & rosemary jam

By
From
Nordic Light
Makes
3 x 400 g jars
Prep
5 mins
Cooking time
210 mins
Photographer
Simon Bajada

This is a great jam recipe which, unlike almost all jams, doesn't feature any sugar. The prunes give it a lovely deep flavour reminiscent of dried fruit, while the sweetness comes from the ripeness of the plums. If your plums aren’t quite ripe enough the jam can end up tart, but don’t despair – like this it makes a delicious sharp spread paired with savoury ingredients such as cheese or meat.

Ingredients

Quantity Ingredient
2kg over-ripe plums, washed, (black or amber plums are perfect for this)
2 rosemary stalks
1 vanilla bean, split lengthways and seeds scraped
250g dried pitted prunes, roughly chopped

Method

  1. Preheat the oven to 100°C. Sterilise the glass jars by washing them thoroughly in soapy water, rinsing well, then putting them on a baking tray in the oven for 20 minutes. Leave to cool.
  2. Halve the plums, keeping the stones in, and add to a large heavy-based saucepan together with the rosemary, split vanilla bean and seeds and prunes. Cook over a low heat for 2 hours, stirring occasionally to prevent the mixture sticking to the bottom of the pan. Remove the plum stones (these can be rinsed and kept to flavour vinegars) and continue to cook, stirring regularly, for a further 11/2 hours, until you have a sticky, deep-red jam. Towards the end of this time the jam will be wanting to stick to the bottom of the pan, so keep an eye on it and be sure to keep stirring to make sure this doesn’t happen.
  3. Once cooked, leave the jam to cool, then spoon it into the sterilised jars. The jam will keep for up to 3 months – to keep it for longer, freeze it in a suitable container and defrost it when needed.
Tags:
simon
bajada
new nordic
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