Recipe and photo from here
Bonjour mes belles,
Inspired by the delicious plum jam served each morning at Chateau Lunac, I decided that I needed to find a decent recipe and this one appeals to both of us. In the process of searching for a recipe I found a very interesting food blog, what would we do without the internet?
The trouble with having rum in the house is that I need to hide my bottle of cooking rum as French Boyfriend loves to have an after dinner digestif and when I go to make his favourite apple tart recipe, I find in the cupboard a very sad and empty looking bottle.
Vanilla Rum Plum Jam
- 1 kilo / 2 lb. plums, halved, pitted, and coarsely chopped
- 2 Tbsp. fresh lemon juice
- 1/2 cup water
- 3 cups sugar
- 1 vanilla bean
- 1/2 cup rum
Put the plums, sugar, water and lemon juice in a heavy pot. Split the vanilla bean lengthwise and scrape out the inner seeds. Add bean and seeds to the pot. Bring the mixture to the boil. Then simmer, stirring frequently, until mixture thickens up, about 30 minutes. Add rum and move a pot from heat. Remove the vanilla bean and discard.
Note: It is important to seal the jars as soon as you have filled them to ensure the jam remains sterile. However, you should then leave the jars to cool completely before labeling and storing them to avoid the risk of burns.
Spoon the jam into warmed, sterilized jars. Seal, label, and store in a cool, dark place.
Un très bon vendredi à toutes et tous !! Leeann x