Plums are most plentiful in the summer, so it is well worth making a batch of jam to enjoy during the rest of the year. Adding the rum and vanilla to plums produces a luxurious jam that’s perfect served on warm buttered toast or English muffins at tea time. Also you can serve this incredible jam as an accompaniment to strong cheese, or sliced with roast duck or pork.
Vanilla Rum Plum Jam
- 2 lb. plums, halved, pitted, and coarsely chopped
- 2 Tbsp. fresh lemon juice
- 1/2 cup water
- 3 cups sugar
- 1 vanilla bean
- 1/2 cup rum
Put the plums, sugar, water and lemon juice in a heavy pot. Split the vanilla bean lengthwise and scrape out the inner seeds. Add bean and seeds to the pot. Bring the mixture to the boil. Then simmer, stirring frequently, until mixture thickens up, about 30 minutes. Add rum and move a pot from heat. Remove the vanilla bean and discard.
Spoon the jam into warmed, sterilized jars. Seal, label, and store in a cool, dark place.
It is important to seal the jars as soon as you have filled them to ensure the jam remains sterile. However, you should then leave the jars to cool completely before labeling and storing them to avoid the risk of burns.