Plum & Vanilla Jam

This is Gramps' favourite so of course this is a little Christmas pressie for him!

Equipment needed for all:

Weighing scales
A large heavy bottom sauce pan or preserving pan
A wooden spoon
Jars with lids (preferably one which are safe to use with acids)
A jam funnel or large Pyrex jug
Baking tray
Knife and chopping board

Makes 6-7 small jars    Prep Time 30 mins   Cooking Time 1 hour  

Ingredients:

1.25kg plums, stoned and cut into 8ths
900g granulated sugar (or jam sugar with no pectin sachet, as you wish)
1 sachet of fruit pectin
1 vanilla pod


Preheat the oven to 150°c/fan 140°c/gas 3

This  one is seriously easy!

Place your clean jars, open with the lids next to them on a baking tray and place into the oven for around 15 minutes to sterilize then leave aside to cool. If you are using a jam funnel or Pyrex jug to get the jam into the jars then place this in alongside your jars to sterilize too.

Put your plums into a large pan with 300ml of water and bring to a simmering boil. Cook the plums down gently for 15-20 mins (depending on their ripeness) until they're soft and squishy and they have all gone a beautiful magenta colour.

Cut your vanilla pod length ways and scrape out the seeds using the back of your knife and pop the seeds and the empty pod into the pan. 

Pour in the sugar (with the pectin stirred in before) and stir into the plums until dissolved. 

Then boil the jam for 5-10 minutes until it reaches 105c on a food thermometer. Yo can test the jam is ready by placing a small plate in the freezer for 10 mins; blob some of your jam on, if after 20 seconds you can push your finger through the middle and the liquid does not fill the line then you're good! If it does, boil again for 4-5 mins and retest.

Now it's time to jar! Remember to remove the vanilla pod - it's done it's job.

Pour the jam extremely carefully into your sterilized Pyrex jug and then into your jars. Do not touch the inside of the jars or lids - you will unsterilize them. Fill right to the top and screw on the lid using a clean tea towel.

Once cool, add your labels.

This jam can be eaten as soon as it is at room temperature, it does not require a stand time. Best with crumpets, but as you like.