Yellow Plum and Apricot Jam

By • August 2, 2010 • 3 Comments



Author Notes: Our CSA delivered beautiful ripe yellow plums, which makes for a very tasty jam! Spread it on toast, spoon it on yogurt or layer it in tarts, this spread is the jam…Culinista Annouchka

Makes 1 1/2 cup

  • 1 1/2 pound yellow plums
  • 4 - 5 ripe apricots
  • 1/2 cup cane sugar (or more if desired)
  • 3 tablespoons Meyer lemon juice
  • 1/2 pod of vanilla (seeded)
  • 1/2 teaspoon almond extract
  1. Place the plums, apricots, sugar and lemon in a sauce pan and simmer gently until the fruit break up, about 6 to 8 minutes.
  2. Add the vanilla and almond extract. Bring to a soft boil, stirring constantly for at least 5 minutes.
  3. Reduce to a simmer, stirring occasionally until the liquid reduces by at least half and thickens to a jam consistency, about 20 minutes.
  4. Leave in the saucepan to cool, the jam will thicken considerably. Place in a glass jar when cool and store in the fridge.
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Tags: condiments, jam, seasonal, sweet

Comments (3) Questions (0)

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about 4 years ago Lizthechef

Your jam looks lovely!

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about 4 years ago Culinista Annouchka

I'm quite sure I used 1 teaspoon, but I'm a big fan of that flavor...others may not be. The extract is from Frontier. So far I've used the jam in port salud, proscuitto & jam sandwiches and to top foie gras -

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Looks so delish, but I cannot imagine using 1/2 teaspoon of almond extract in 12 ounces of jam. What brand of extract do you use? ;o)