Plum Jam with Cardamom

Cardamom a wonderful spice that never entered Canarella-ville. Well let us change that today. Summer brings you yet one more great fruit. Plums and we are blessed to have a wonderful tree that gives me just enough to not run out of ideas. 

This year I am adding some cardamom spice. Never tried it but have seen several different sites that have. The spice itself is not one of my favorite the recipes I have read say it does good things to Plum Jam. So let us get started.

Here is a little cardamom information to make the decision on which type you would like to use. There is green and black cardamom. Seeds or ground. I used ground black cardamom because my plums are so sweet the flavor calmed it a bit. The green cardamom has a zesty citrus flavor that can be somewhat sweet and spicy. the black is a smoky minty flavor. You to can use them whole in a spice bag or ground. Ground is not as powerful. But remember that with this spice a little goes a long way. 

Ingredients

6 pounds of plums

(That breaks down to 6-8 plums per sup)

3 cups sugar

¼ cup of lemon                                                                                                                              1 teaspoon of cardamom

Wash you plums, pit and chop. No need to peel your plums the skins will dissipate. Place the plums into a wide pot with two cups of the sugar. Stir so all your plums are coated and cover them. After one hour put your plums on to the stove to start cooking. Get your pot up to a steady heat. This is the time you want to smash your plums. I use a simple potato masher for all my jams. If I need them really thinned out I will use my immersion blender. I love jam that is thick and chunky.

Now add your lemon juice, cardamom and last cup of sugar. Keep a nice rolling boil going and get everything combined.  You can let your jam cook for an additional 30 to 40 minutes. You want to get the plums soft and a nice gel going. Now you should have your water bath ready and the jars in it getting warm. I use 8 ounce jars for all my jam. They are small enough to hold enough jam but not so big you waste any. 

Once your jam is set turn off the heat and start to fill your jars. Funnel the jam into the jars. Fill to about 1/2" from the rim. Wipe the rims, apply the lids and twist and process the jars in the water bath for 12 minutes. Remember the water bath must be at a full boil to start the process. 

When the 12 minutes has passed remove your jars and place them on the counter with a towel below. Let your jam sit until completely cooled. Once cooled remove the twist and label and date. Never store your goods with the twist on. 

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.