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Ingredients
- 1 kg plums ripe but tight
- 800 gr. sugar
- 1 vanilla bean
Method
- Wash the plums, dry them and carve them a little on the side where the two halves are joined and lightly press the sides to get the stone out. We do not separate them.
- Put them in a large wide saucepan, add the sugar, half a cup of water and bring to a boil for 10 minutes until the sugar is completely dissolved.
- Remove from the heat and leave them covered in the pot in a cool place or in the refrigerator for 24 hours.
- Put a strainer in a large bowl and strain the plums.
- Pour their liquid back into the pot and put the strainer again with the fruit in the bowl to drain.
- Boil the syrup first on a medium heat for about 20 minutes and then on high heat until it thickens a lot (about 10 minutes).
- Remove from the heat, add the plums and as much liquid as they have taken out again in the pot, open the vanilla bean lengthwise and gently scrape the inside (the seeds) into the pot and put it back on a medium heat to boil for 3-4 minutes, shaking the pot in a circle.
- Although the syrup will look very thick at first, it will get to its normal density when we drop the fruit and the little liquid they have taken out.
- Remove from the heat, let it cool for about half an hour and transfer to jars.
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