Vanilla Bean Pluot Jam Recipe




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Vanilla Bean Pluot Jam Recipe ~ this easy small batch refrigerator jam is made with flavor packed pluots with a hint of vanilla bean for depth ~ it’s going to become your new favorite!

I had a lot of fun all day yesterday sharing plum recipes on facebook while I made my jam.  Plums are so beautiful and so versatile.  They come in such a huge array of colors, and I especially love the contrast between their skin and their flesh.  I also think they’re the most photogenic fruit out there.  If you want a visual treat, just type plums into the searchbar on Pinterest

I actually used pluots for this jam, which are a cross between a plum and an apricot, combining the best of both.  There are lots of different kinds of pluots, but they all have great flavor and a firm texture, which makes them perfect for baking and for jams.  Pluots come in a huge array of colors, and the flesh of these Flavorosa pluots is awesome.  These photos still didn’t quite capture their flaming fuchsia red color, but you get the idea.  Flavorosa is a variety of that happens to have more of the characteristics of plums than apricots.

Pluots are in high season here in LA, but the rest of the country won’t be far behind.  These hybrids are hot right now and getting more widely available every year, so look for them at farmer’s markets and at regular supermarkets.  The stand I buy these from cuts them all up for tasting so you can see their brilliant colors and pick the one you like best.

This is no frills, simple simple jam making.  I just chop the fruit, skin and all, and combine it with sugar and lemon juice in a pot.  It bubbles away for about 45 minutes, and then cools in jars before hitting the refrigerator.  I make small batches, meant to be consumed within a relatively short time, so no canning process necessary.  This is how they do it in Europe.

Most people would peel the pluots before jam making.  I see no reason to, since the peels add flavor, color and texture.  If you want a smoother jam, peel the fruit with a serrated vegetable peeler. I can’t live without mine for the times when I need to peel soft fruit like plums and peaches, or tomatoes.  Plums have lots of natural pectin, too, so you don’t need to add any.  The long cooking time also serves to thicken the jam.

This jam isn’t an all day affair that takes over the kitchen and requires bushels of fruit.  A small bag of pluots and an hour of your time is all it takes, and what a payoff!

Minimal Monday: Vanilla Bean Pluot Jam
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1 ratings

Yield: about 1 pint

Ingredients

  • approx 15 pluots (1 1/2 lbs, after pitting and chopping)
  • 2 cups sugar (about 1 lb)
  • juice of 1/2 a large lemon
  • 1 vanilla bean
  • 1 tsp vanilla bean paste (optional)

Instructions

  1. Cut the pluots in half, and slice or chop them up. Put the fruit, lemon juice, vanilla bean and sugar in a small heavy bottomed pot. Stir to combine and let sit, covered, for about 30 minutes to let the juices start to release.
  2. Bring the mixture up to a boil, stirring to dissolve the sugar.
  3. Let the mixture cook, uncovered, for about 45 minutes, stirring every once in a while. There will be a lot of foam at first, and it will die down as the jam cooks. Keep the heat high enough so that the fruit boils, but not so high that it scorches.
  4. After 45 minutes the jam should be dark, glossy, and thick. You can test it by dropping a small amount on a chilled plate. The jam should 'gel' as it cools. You should also be able to tell it is done just by looking at it. Remove the vanilla bean and add the vanilla bean paste, if using.
  5. Fill your jars, cap tightly, and let cool. Then refrigerate.

Don’t forget to pin this easy refrigerator Vanilla Bean Pluot Jam!

Vanilla Bean Pluot Jam Recipe ~ this easy small batch refrigerator jam is made with flavor packed pluots with a hint of vanilla bean for depth ~ it's going to become your new favorite! | preserves | stone fruit | refrigerator jam | recipe

 

 

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22 Comments

  • Reply
    Reb Deacon
    July 9, 2014 at 12:19 am

    Awesome recipe and photos! I am lucky enough to have a pluot tree (Flavour King variety) in my garden and it’s now 6 years old and has near enough broken itself by being laden with fruit this year. Hence, I was surfing looking for some pluot jam recipes and came across your love;y recipe. One observation is that ‘This is how they do it in Europe’…they may do in mainland Europe, but we definitely don’t in the UK. I learned to make jam from my grandma and mother and here, we just use fruit and sugar, boil using a jam thermometer to ensure the mixture spends at least 10 minutes at a rolling boil (and must reach 104 degrees C to achieve a set) and fill sterilized jars with hot mixture no less than 90 degrees C, put lids on immediately, allow to coll and store straight in cupboard for up to a year. I’ve never yet had any spoil and my under stairs cupboard looks like an Aladdin’s cave of jewelled preserves whenever I go in. Homemade pluot jam in the midst of December…nothing can beat it :) Thanks so much for your lovely recipe.

    • Reply
      Sue
      July 9, 2014 at 6:55 am

      Thanks for the lovely comment, I’m so glad to meet you Reb! I think the Flavour Kings are my favorites, what a joy it must be to have a whole tree of them! I hope you try the jam, it was my husband’s all time favorite, and he’s been begging me to make more…but as a blogger I’m always onto new things!

  • Reply
    Wednesday Color Muse: Shades of Plum | A Joyful Riot
    May 14, 2014 at 7:47 am

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    August 10, 2013 at 12:03 pm

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  • Reply
    Susan
    July 28, 2013 at 9:00 am

    This looks wonderful!

  • Reply
    Suzjohnson
    June 26, 2013 at 6:19 pm

    Oh. My. Gosh.! Made this jam this morning and it is out of this world! I hope and pray I will find more Pluots at the market. Looked like I was buying the rest of the lot but will be keeping my fingers crossed. What a lovely little gifty this would make. Thank you so much for the recipe!!

    • Reply
      Sue
      July 28, 2013 at 7:29 am

      I just bought more pluots yesterday to make more,my husband thinks it’s the best jam he’s ever had.

  • Reply
    Anonymous
    June 13, 2013 at 12:07 am

    How much sugar???

    • Reply
      Sue
      May 31, 2017 at 4:25 pm

      There are 2 cups of sugar in this recipe.

  • Reply
    Laura (Tutti Dolci)
    June 5, 2013 at 10:26 pm

    I love pluots, this jam sounds so good. How long does in keep in the fridge?

    • Reply
      Sue
      May 31, 2017 at 4:26 pm

      This jam should keep at least a month, Laura!

  • Reply
    Magnolia Verandah
    June 4, 2013 at 12:05 pm

    How gloriously red are these plums.

    • Reply
      Sue
      May 31, 2017 at 4:26 pm

      The color is insane, I’m mesmerized by plums and pluots :))

  • Reply
    Cathy at Wives with Knives
    June 4, 2013 at 2:03 pm

    My mouth is watering for homemade fruit jams. They are such a treat through the summer months. I’m with you, Sue, I like to make a small batch and eat it up rather than canning it. I bet a little of this on a piece of spongecake with a scoop of ice cream would be heavenly.

  • Reply
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  • Reply
    shannon weber
    June 4, 2013 at 11:58 am

    agree: plums and apricots and pluots make for some pretty fantastic photographs, for sure, to say nothing about how wonderful they taste. And i usually don’t peel things, but sometimes when i’m making something for someone else who may be “peel-sensitive” i do; that serrated peeler is AWESOME for this type of skin.

  • Reply
    Purabi Naha
    June 4, 2013 at 11:43 am

    This breakfast idea sounds like something I must try! Loved the way you presented this. Very neat blog and awesome recipes, I must say!! :)

  • Reply
    Anonymous
    June 4, 2013 at 11:33 am

    The recipe does not say how much sugar to use.

  • Reply
    Tricia @ Saving room for dessert
    June 3, 2013 at 7:24 pm

    The color is amazing! I guess living in LA really has advantages with a longer growing season and easy access to so many fruits! You rock the jam girl!

  • Reply
    Anonymous
    June 3, 2013 at 6:35 pm

    This looks great – am I missing how much sugar??? So gonna try this!

  • Reply
    Averie @ Averie Cooks
    June 3, 2013 at 3:45 pm

    I love pluots! I JUST bought some black and red plums at the groc store yesterday and didnt notice any pluots. Then again, I wasn’t really looking for them, but wish I had seen some b/c I love them.

    Your jam has got to be incredible!

  • Reply
    La Table De Nana
    June 3, 2013 at 2:32 pm

    It looks LOVELY.The color is so rich..not to mentuon the cute Weck jars..

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