Make Ahead

Yellow Plum and Apricot Jam

August  2, 2010
1 Ratings
  • Makes 1 1/2 cup
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

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

  • Lizthechef
  • Culinista Annouchka
    Culinista Annouchka
  • AntoniaJames
  • Adrina

4 Reviews

Adrina August 5, 2019
This is my favorite jam! I created an account just so I could say so. I love all the flavors together and make it for my friends as gifts.

Thanks for sharing!
Lizthechef August 3, 2010
Your jam looks lovely!
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)