This Damson plum cardamom jam recipe combines cardamom, sugar, and butter simmered together until thick for a delicious, sweet-tart jam for everything.
Cooking Time
5 hr 30 mins
Total Time
5 hr 30 mins
Calories
42 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 2
Inspect 12 pint-size mason jars for cracks and rings for rust, discarding any that are defective. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a few small plates in the freezer.
Step 3
Rinse and de-stem plums; place in a large, heavy-duty pot. Add water and cardamom; bring to a low boil over medium heat. Lower heat to low; simmer, uncovered, until plums break down, about 1 hour and 30 minutes. Remove from heat; let cool.
Step 4
Strain plums in a colander set over a large bowl, pressing juice out with fingers. Squeeze handfuls of pulp from the colander into the bowl. Discard pits.
Step 5
Return plums to the pot. Add sugar and butter; mix well. Simmer on low heat until jam thickens, about 4 hours. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
Step 6
Ladle jam into sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
Step 7
Remove the jars from the stockpot; repeat with remaining jars. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
