hey, all -- The past few years I've made Damson (plum) jam using the Ball Blue Book recipe. It's terrific and always well liked. This summer I'm thinking of tweaking it a bit. I thought I might add some vanilla. But ...
--do you think this will be a nice flavor combination?
--I was thinking of going with 1 vanilla bean (it's 2 lbs fruit, 3 c. sugar in the recipe) but will this be enough to taste it? too much? Any guidance would be appreciated.
Oh and this is for canning, though the addition of vanilla bean shouldn't make any difference for that.
Thanks for any suggestions.