Adam's California Plum Jam

Adam's California Plum Jam

This is a recipe made by a good friend in California, Adam - I have taken the liberty of changing the name from "Plum Jam" to "Adam's California Plum Jam" because It is Adam's recipe, and I find it hard to not recognize the fact that this jam has two bottles of zinfandel hiding in it; and zinfandel is California's 'Historic' Wine.


  • 8 pounds red plums, washed
  • 2 bottles zinfandel
  • Juice of 6 lemons
  • 5 vanilla beans
  • 1 ½ tsp black peppercorns (crushed with mortar and pestal)
  • 6 ½ cups sugar (organic)
  • 6 ½ cups turbinado sugar


  1. Cook plums whole with a 1/2 cup of zinfandel
  2. Strain.
  3. Add lemon juice, the vanilla beans (split and scraped), the black pepper sugars and all remaining wine keeping 1 cup for step 8.
  4. Let this mixture sit for an hour or so, then bring it to a simmer and skim.
  5. Let sit overnight (covered once cool).
  6. Cook in three batches. Bring each batch to set point (I used a thermometer, set point is 8 degrees above boiling).
  7. Strain through a fine mesh sieve and return to pot bringing jam back to a boil
  8. Add reserved 1 cup of wine and return to boil
  9. Return jam to set point and then put in jars and process appropriately (water bath for 10 minutes).