Plum-Vanilla Preserves

Directions

1. 1
   Start with our step-by-step canning how-to.
2. 2
   Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan.
3. 3
   Squeeze the lemon juice through a strainer into the pan.
4. 4
   Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
5. 5
   Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes.
6. 6
   (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool.
7. 7
   The liquid should set; if not, continue to cook and retest after a few more minutes.)
8. 8
   Remove the pan from the heat and let cool 30 minutes.
9. 9
   Meanwhile, sterilize four 8-ounce canning jars and lids.
10. 10
    Return the plum mixture to medium-high heat.
11. 11
    Bring to a boil, stirring, then add the plumcots.
12. 12
    Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes.
13. 13
    Discard the cinnamon sticks.
14. 14
    Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
15. 15
    Photograph by Charles Masters