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 & Cardamom Jam
Plum and cardamom Jam - the flavours are achieved by steeping crushed cardamom pods in a muslin bag
Ingredients
- 1200 g red plums stoned & quartered
- 20 g cardamom pods lightly crushed
- 300 ml water
- 300 g jam sugar
- 900 g granulated sugar
Instructions
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Sterilise your empty jam jars by heating them in the oven on a low heat for a few minutes
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Tie the crushed cardamom pods in a piece of muslin
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Add the quartered plums, the cardamom pods in muslin and water to the preserving pan.
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Cover and cook gently for about 30 minutes or until the plums are soft
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Add the sugars and heat gently until fully dissolved
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Bring the temperature up to a boil and cook at a high temperature for about 10 minutes, until the jam reaches setting point.
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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.
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Remove the cardamom pods, using a spoon to squeeze out as much of the jam (and cardamom flavour!) as possible
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Spoon off any froth which may have collected on the surface and discard
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Fill your sterilized jam jars using a soup ladle and a jam funnel and then seal the jars. .
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Leave undisturbed until fully cool and set.