Ingredients
1kg Victoria plums
120ml water
1 vanilla pod
450g granulated sugar
Method
Wash the plums to remove any dirt or bits of grass.
Cut the plums in half, twist apart and remove the stone and cut in half once more, removing any bad bruises.
Split the vanilla pod open lengthways and place into a large pan along with the plums and the water. Bring to a simmer and allow the plums to cook for 15-20 minutes until soft and broken down.
Meanwhile wash and dry three jam jars and place into a 120C oven to sterilise.
Slowly stir in the sugar and continue to stir until it has all dissolved and the mixture has turned clear and shiny.
Bring the mixture back to a rolling boil and allow to cook, stirring every few minutes to prevent the bottom from burning.
Once the mixture starts to feel more viscous, (thicker) conduct a setting test.
To do this, simply place a small amount of the jam onto a plate and place in the fridge for a few minutes. Then gently push your index finger through the pool of jam, if it crinkles slightly then the jam is ready. If not, then allow to cook for a few minutes more before testing again.
Once ready, remove the jam from the heat, extract the vanilla pod from the jam and take your jam jars out of the oven.
Place a strip of vanilla pod into each jar and then divide the jam be
viaApple & Spice: Victoria Plum and Vanilla Jam.