by Culinista Annouchka
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Photo by Culinista Annouchka
Culinista Annouchka's Notes:
1 1/2 pound yellow plums Ask a question about this ingredient
4 - 5 ripe apricots Ask a question about this ingredient
1/2 cup cane sugar (or more if desired) Ask a question about this ingredient
3 tablespoons Meyer lemon juice Ask a question about this ingredient
1/2 pod of vanilla (seeded) Ask a question about this ingredient
1/2 teaspoon almond extract Ask a question about this ingredient
Place the plums, apricots, sugar and lemon in a sauce pan and simmer gently until the fruit break up, about 6 to 8 minutes.
Ask a question about this stepAdd the vanilla and almond extract. Bring to a soft boil, stirring constantly for at least 5 minutes.
Ask a question about this stepReduce to a simmer, stirring occasionally until the liquid reduces by at least half and thickens to a jam consistency, about 20 minutes.
Ask a question about this stepLeave in the saucepan to cool, the jam will thicken considerably. Place in a glass jar when cool and store in the fridge.
Ask a question about this stepI'm quite sure I used 1 teaspoon, but I'm a big fan of that flavor...others may not be. The extract is from Frontier. So far I've used the jam in port salud, proscuitto & jam sandwiches and to top foie gras -
Looks so delish, but I cannot imagine using 1/2 teaspoon of almond extract in 12 ounces of jam. What brand of extract do you use? ;o)
Stephanie is the Head Recipe Tester of Food52.
Your jam looks lovely!