Plum-Vanilla Preserves

By beltranm

Prep
1 hr 20 min
Inactive Prep
--
Cook
45 min
Total:
2 hr 5 min

#
Yield:

4 8-ounce jars


Photograph by Charles Masters

Ingredients

• 1 1/2 * 1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin)
• 2 1/4 * 2 1/4 cups sugar
• 2 * 2 vanilla beans, split lengthwise and halved crosswise
• 4 * 4 small cinnamon sticks
• 1 * 1 lemon
• 1 1/2 * 1 1/2 pounds firm-ripe plumcots or apricots, cut into 1-inch pieces (with skin)

Preparation

Step 1

Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.

Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.

Meanwhile, sterilize four 8-ounce canning jars and lids.

Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.

Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.