Sunday, August 1, 2010

Shiro Plum Jam with Vanilla Bean - Weekend Herb Blogging #244

Shiro Plum Jam with Vanilla Bean

This sweet-tart recipe is so easy I nearly blush with embarrassment to call it a recipe at all. No one can take credit for it; it belongs to everyone, and I fancy, reads like something from the days of antiquity:
Measure 2 cups (any) stone fruit (peeled and pitted) to 1 cup sugar in 1/2 cup water. Stir in juice of half a plump and heavy lemon. Simmer in a large saucepan over low heat until wooden spoon sticks straight without slipping (about 30 minutes). No pectin is necessary. Pour in glass jar. Slip in vanilla bean. Yields about 1 1/2 cups.
There is no better nor faster use for summer fruit that would otherwise turn brown in a bowl for lack of mouths to feed. Don't let it go to waste. Feel free to press in a few star anise instead of the vanilla bean.

This recipe is for Laurie of Mediterranean Cooking in Alaska, hosting Weekend Herb Blogging # 244 for Haalo of Cook Almost Anything at Least Once.

Shiro Plums

Shiro plums, a Japanese variety, are naturally this yellow, but will turn a rich, sunshine-golden hue as they cook, despite the addition of lemon juice. The transformation is quite lovely.

Been There, Done That ~
Pumpkin Butter
Richmond Maids of Honor
Lemon Curd Shortbread

Other People's Eats ~
Peach, Plum and Ginger Jam
Easy Plum Jam
Peach and Cherry Jam Infused with Vanilla Bean


  1. susan..simply gorgeous..cant take my eyes off the lovely color...divine jam the transformation from yellow to golden yellowish-orange....inviting

  2. How can I not call it a recipe?
    I find your plum, so awesome and delicious.
    Thanks for sharing the recipe.
    Great photos ♥

  3. Indeed, the color of the jam is quite lovely. And I think the combination with vanilla makes it an impossible to stop eating jam, the kind you savor spoonful by spoonful until the jar is empty.

  4. A beautiful jam! I love that first shot.



  5. Susan, your jam looks so delicious! I love the color.
    We hove similar fruit in Serbia, a kind of round,smallish plum, some yellow, some red. The pits are hard to extract and that's the reason people do not use them a lot. Would they be shiro plums, too?
    I just made some apricot jam using the last of my "jam-fix" powder pectin (made bu "Dr. Oetker", a German company).
    But next time I am going to use this recipe of yours. It works for me, because we only need small quantities of jams and preserves.

  6. I must brush up on my superlatives - the colours are so uplifting!

  7. Mmmmmmmmm. Just mmmmmmmmm. Lovely jam, lovely WHB submission. I'm so glad you sent it in; thank you!

  8. How lovely, Susan. The simplicity of the recipe is great. I'm a bit curious why the vanilla is only added at the end. Oh and my comment about pickling on Flickr was just the result of confusing this with another type of plum. Oops!

  9. The jam has the prettiest color. I have been doing this thing with the left over stone fruits and even if it lasts a few days it is worth it..

  10. Thanks, everyone! I hope you are all taking advantage of any stone fruit you can lay your hands on. It won't be long before apples and pumpkins take over as produce of the new season, at least in the U.S. and Europe.

  11. what a beautiful colour! so summery!

  12. The color of this is just incredible. I bet pairing with farmers cheese and some crusty bread would be amazing.