Plum & Cardamom Jam

Plum and Cardamom Jam
Plum and Cardamom Jam

The cardamom adds a slightly spicy citrussy flavour which has proved to be popular with the guests at our B&B. I started making it some years ago after looking for more unusual flavour combinations to make our jams a little bit more interesting. This combination of plum and cardamom is more often used as a jelly to serve with meats but it also works well in jam form.

Plum and Cardamom Jam

Plum & Cardamom Jam

Plum and cardamom Jam - the flavours are achieved by steeping crushed cardamom pods in a muslin bag

Course Preserve
Cuisine British
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 Jars
Author elspeth


  • 1200 g red plums stoned & quartered
  • 20 g cardamom pods lightly crushed
  • 300 ml water
  • 300 g jam sugar
  • 900 g granulated sugar


  1. Sterilise your empty jam jars by heating them in the oven on a low heat for a few minutes
  2. Tie the crushed cardamom pods in a piece of muslin 

  3. Add the quartered plums, the cardamom pods in muslin and water to the preserving pan.

  4. Cover and cook gently for about 30 minutes or until the plums are soft

  5. Add the sugars and heat gently until fully dissolved

  6. Bring the temperature up to a boil and cook at a high temperature for about 10 minutes, until the jam reaches setting point.

  7. Check for the setting point by putting a small spoonful of jam onto a cold plate and allow it to cool. If the jam wrinkles when pushed with a finger, it is ready.
  8. Remove the cardamom pods, using a spoon to squeeze out as much of the jam (and cardamom flavour!)  as possible

  9. Spoon off any froth which may have collected on the surface and discard
  10. Fill your sterilized jam jars using a soup ladle and a jam funnel and then seal the jars. . 

  11. Leave undisturbed until fully cool and set.