Comments on: Preserving Summer: Plum Honey Vanilla Jam

By: FoodieTots.com » Blog Archive » The Copper Pot and more at the Oakton Farmers Market

Thu, 07 May 2009 15:47:15 +0000

[...] peach & prosecco “bellini,” and strawberry & vanilla bean. Now despite my foray into jam making last summer, I actually don’t eat a lot of it as I find so many jams are too [...]

By: foodietots

foodietots — Wed, 24 Sep 2008 17:27:38 +0000

@ Lelo – Ooh, will have to check out that book. I just bought “Putting Up,” which was recommended by a bookstore employee. I have so much to learn still!

@ Sylvie – Thanks for the suggestion to freeze the fruit for later! I have another bunch of Italian plums stored now to make either one of your cakes or more jam.

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Sat, 13 Sep 2008 16:23:07 +0000

I grew up where vanilla grow so I almost automatically put a vanilla bean in all sweet confections. I actually had to wean myself out of doing that.

I made Italian plum jam too last week, but I left the fruit whole and did not sieve the skin. I like the extra texture, and I like some pieces of fruit in the jam. Not better… just different, maybe more “rustic”…

I really like those Italian plums, and can attest that they dry well, and they are wonderful to make because they don’t give up too much juice. Try Italian Plum Cake (http://www.laughingduckgardens.com/ldblog.php/2008/09/08/rusty%e2%80%99s-italian-plum-cake/) or the Upside Down Spiced Plum Cake (http://www.laughingduckgardens.com/ldblog.php/2008/09/05/upside-down-plum-spiced-cake/). The first one freezes well too, and is wonderful for dessert.

Keep us posted on your jam adventures, Colleen. And remember, you could get fresh ripe fruit now, freeze them and make jam from them in winter. Works very well!

By: Lelo

Lelo — Fri, 12 Sep 2008 20:39:21 +0000

Oh yum! I need to explore the vanilla + fruit jam and this sounds delightful. I did purchase a book that has my head reeling with combinations: Mes Confitures. Wow.

And as for the topping idea? We discovered the strawberry freezer jam on vanilla ice cream is really, really good too. Oh, th possibilities….