- 5 1/2 cups coarsely chopped pluots, such as Flavor Supreme or Flavor King; or plums, such as Santa Rosa (from 3 lbs., two-thirds soft-ripe, the rest firm-ripe)
- 3 1/4 cups sugar
- 2 tablespoons lemon juice
- 6 peppercorns
- 1 bay leaf
- 2 strips orange zest (each 1 by 1 1/2 in.; use a vegetable peeler)
- 1/4 vanilla bean pod, split lengthwise
- 1/2 teaspoon unsalted butter
- calories 39
- caloriesfromfat 1.5 %
- protein 0.1 g
- fat 0.1 g
- satfat 0.0 g
- carbohydrate 10 g
- fiber 0.2 g
- sodium 0.3 mg
- cholesterol 0.1 mg
How to Make It
In a large glass or stainless steel bowl, combine pluots, sugar, and lemon juice. Cover and let stand until mixture is very soupy and sugar has dissolved, 1 1/2 to 4 hours, stirring occasionally.
Enclose peppercorns, bay leaf, orange zest, and vanilla bean in a 6- by 6-in. square of cheesecloth; tie tight with kitchen twine.
Pour pluot mixture into a 5- to 6-qt. pot and add spice bundle and butter. Bring to a boil over medium-high heat, stirring occasionally. Meanwhile, set a small plate in freezer and sterilize jars.
Reduce heat to medium and cook jam at a low boil, stirring occasionally, until jam thickens somewhat and a small spoonful put on a cold plate thickens a bit, 40 to 60 minutes. Discard spice bundle, pressing juices into pot.
Ladle jam into sterilized jars, filling to 1/4 in. from tops of jars. Wipe rims clean. Attach rings and new lids, tightening firmly but not forcing. Process jars in a boiling water bath for 5 minutes (boil for 10 minutes at altitudes of 1,001 to 6,000 ft., 15 minutes above 6,000 ft.). Or let jars cool, then chill.
Make ahead: Up to 1 year at room temperature, processed, or 1 month, chilled.