Yellow Plum and Apricot Jam

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 pounds 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
In This Recipe


  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.

More Great Recipes:
Condiment/Spread|Apricot|Fruit|Jam/Jelly|Plum|Make Ahead|Summer|Vegan|Gluten-Free

Reviews (3) Questions (0)

3 Reviews

Lizthechef August 3, 2010
Your jam looks lovely!
Author Comment
Culinista A. August 3, 2010
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 -
AntoniaJames August 2, 2010
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)