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