With its rich deep red color and sweet yet subtly tangy taste, vanilla jam is a must, especially in the spring and summer when this beloved fruit is abundant! One of the most impressive and aromatic jams, whether we spread it on our bread in the morning or use it as an accompaniment in our sweet creations, this jam invites us to savor the moment and embrace the natural beauty of each season...
Easy
Arpox. 30 - 35 min
Α medium sized jar
Ingredients
- 1 kg vanilla plums
- 350 g sugar
- Juice of 1/2 lemon
How to
- Remove the seeds from the vanilla plums and cut them into 8 pieces.
- Sprinkle them with the sugar and refrigerate for 6 - 7 hours.
- In a wide, low - sided pot over medium heat, boil the vanilla plums for about 20 min, removing the foam and stirring frequently.
- At this stage, allow the jam to cool and blend or mash it to the desired consistency degree or leave it as it is, in which case do not interrupt the boiling.
- Boil for another 10 minutes or until the jam thickens. Before the final boil, add the lemon juice.
- Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.
Note from Greek jar:
If you prefer your jam too sweet, you can increase the amount of sugar a little. If you want to subtract, reduce the amount of sugar to at least 1/3 of the amount of fruits, not less. Let's not forget that sugar also acts as a preservative.
If you want you can add a herb or extract of your choice. Personally I find it unnecessary, since vanilla jam has a unique taste and aroma.
Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.