Quick Pluot Jam


Recipe from  KCET.

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Quick jams are a great way to try your hand at jam making without committing to the whole canning process. Try this out and, if you want to save some sunshine-y pluots for winter, order a case to make a big batch!


3 cups chopped pluots
3/4 cup granulated sugar
1 cinnamon stick
1 vanilla bean, split


Combine the pluots, sugar, vanilla bean, and cinnamon stick in a medium-sized, non-reactive saucepan. Let stand for at least 1 hour or refrigerate overnight.

Place a small plate in the freezer.

Bring the pluot mixture to a boil over moderate heat. Cook, stirring frequently, for 10 to 15 minutes until it is thick and jam-like. To test for gel set, remove the plate from the freezer, place a small amount of jam on the plate, and return it to the freezer for 1 minute (meanwhile, remove the saucepan from heat). Pull the plate out of the freezer and push the jam with your finger; if the surface wrinkles, it is ready. If the jam is too thin, return the plate to the freezer, continue cooking the jam for another minute or two, and then test again.

Discard the cinnamon stick and vanilla bean. Spoon the jam into a clean jar(s). Cool to room temperature, cover, and refrigerate up to 2 weeks.