Skip to main content

Recipe: Pluot Jam

Support Provided By
Pluot Jam

Sometimes you don't need a canning project, you just want a simple little jar of jam that you can eat over the course of a week or share with friends at brunch. This small-batch pluot refrigerator jam fits the bill. It's a great way to use up ripening fruit, requires minimal time at the stove, and looks especially stunning when made with a red-fleshed variety like Flavorosa or Flavor King.

This recipe includes a cinnamon stick and vanilla bean to round out the sweetness, but the jam is also perfectly lovely with just fruit and sugar. Or you might experiment with other flavors like a splash of orange liqueur, a sprig of thyme, or a crack of black pepper. You're only making one or two jars so you can feel free to play without the commitment of a large batch.

Pluot Jam
Makes about 1 cup

3 cups chopped pluots
3/4 cup granulated sugar
1 cinnamon stick
1 vanilla bean, split

Combine the pluots, sugar, vanilla bean, and cinnamon stick in a medium-sized, non-reactive saucepan. Let stand for at least 1 hour or refrigerate overnight.

Place a small plate in the freezer.

Bring the pluot mixture to a boil over moderate heat. Cook, stirring frequently, for 10 to 15 minutes until it is thick and jam-like. To test for gel set, remove the plate from the freezer, place a small amount of jam on the plate, and return it to the freezer for 1 minute (meanwhile, remove the saucepan from heat). Pull the plate out of the freezer and push the jam with your finger; if the surface wrinkles, it is ready. If the jam is too thin, return the plate to the freezer, continue cooking the jam for another minute or two, and then test again.

Discard the cinnamon stick and vanilla bean. Spoon the jam into a clean jar(s). Cool to room temperature, cover, and refrigerate up to 2 weeks.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.