Plum-vanilla jam
Instructions:
- Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes.
- Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
- Refrigerate in an airtight container up to 1 month.
- MAKES 1 3 ⁄ 4 CUPS