When we were growing up, my Dad was not a great cook. I'm sure he won't mind me mentioning this (will you Dad?) and to give him his dues he is a lot better at cooking now and even made toblerone tiramisu the other week! The one culinary skill I did learn from my Dad was jam making. My dad was a prolific jam maker and the jam pan was often bubbling on the stove. Now we regularly exchange jars to see who makes the best! By some miracle, I managed to beat the wasps to our yellow plums and picked them all at the weekend. So Dad, this recipe is for you to try!
Yellow Plum and Vanilla Jam
2 kgs yellow plums (or any plum will do), stones removed and chopped
1 kg preserving sugar
1 vanilla pod, split in half
Place the plums and the water in the jam pan, bring to the boil and simmer until the fruit is soft (approximately 30 minutes). I left the fruit and water in the pan on top of my aga overnight and it was ready by morning, although I added a bit more water. Add the sugar and vanilla pod, bring to the boil and then keep at a gentle rolling boil for approximately 20 minutes. I use a jam thermometer to test when the setting temperature is reached. Place a saucer in the freezer. When the jam is thick and syrupy, remove the saucer from the freezer and drop a small amount of jam onto it. Leave it for a minute to cool. The jam is set if, when you push the jam with your finger, the top wrinkles and a light skin has formed. Pour into sterilised jam jars and seal. Makes 3 jars.