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Perfect Spiced Plum and Vanilla Bean Jam Recipe for Easy Canning

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A cozy and flavorful spiced plum jam infused with vanilla bean and cinnamon, perfect for canning and gifting. This jam balances natural tartness with warm spices for a comforting spread.

Ingredients

Scale
  • 3 pounds fresh plums (ripe but firm, deep purple or red)
  • 2 ½ cups granulated sugar (500 g)
  • 1 whole vanilla bean, split and seeds scraped
  • 1 large cinnamon stick
  • 2 tablespoons fresh lemon juice (30 ml)
  • ½ cup water (120 ml)
  • Optional: pinch of ground cloves or star anise

Instructions

  1. Wash and prep the plums by rinsing under cold water, then cut into halves or quarters, removing pits. No need to peel unless a very smooth jam is desired. (Approx. 15 minutes)
  2. Place cut plums in a large mixing bowl. Add granulated sugar and fresh lemon juice. Stir gently to combine, cover, and let sit for 1 hour to macerate.
  3. Split the vanilla bean lengthwise and scrape out the seeds. Tie the scraped bean pod and cinnamon stick together in cheesecloth or use a tea infuser for easy removal.
  4. Transfer the plum mixture and juices to a large heavy-bottomed pot. Add water and the vanilla-cinnamon bundle. Bring to a boil over medium-high heat, then reduce to a steady simmer.
  5. Cook uncovered, stirring frequently to prevent sticking. Skim off any foam. Simmer for 30-40 minutes until jam thickens and reaches about 220°F (104°C).
  6. Test the set by placing a spoonful on a chilled plate; if it wrinkles and doesn’t run quickly, it’s done. If not, cook a few minutes longer and test again.
  7. Remove the cinnamon and vanilla bean pod. For a smoother texture, press the jam through a food mill or sieve (optional).
  8. Sterilize canning jars and lids. Using a jar funnel and ladle, fill hot jars leaving ¼ inch headspace. Wipe rims clean, apply lids, and screw on bands fingertip-tight.
  9. Process jars in a boiling water bath canner for 10 minutes (adjust for altitude). Remove jars with a jar lifter and let cool on a towel overnight.
  10. Check seals once cooled. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a few weeks.

Notes

Patience during simmering is key to developing flavor and texture. Stir often to prevent burning. Test jam set with chilled plate. Jam thickens more as it cools, so slightly softer is better than overcooked. Use proper canning tools for safety. Optional spices like cloves or star anise add complexity but use sparingly. Vanilla extract can substitute vanilla bean if needed.

Nutrition

Keywords: spiced plum jam, vanilla bean jam, cinnamon jam, easy canning recipe, homemade jam, fruit preserves, plum preserves, fall recipes, gift jam

Find it online: https://lumalunch.com/perfect-spiced-plum-and-vanilla-bean-jam-recipe-for-easy-canning/