Plum and cardamom Jam - the flavours are achieved by steeping crushed cardamom pods in a muslin bag
Tie the crushed cardamom pods in a piece of muslin
Add the quartered plums, the cardamom pods in muslin and water to the preserving pan.
Cover and cook gently for about 30 minutes or until the plums are soft
Add the sugars and heat gently until fully dissolved
Bring the temperature up to a boil and cook at a high temperature for about 10 minutes, until the jam reaches setting point.
Remove the cardamom pods, using a spoon to squeeze out as much of the jam (and cardamom flavour!) as possible
Fill your sterilized jam jars using a soup ladle and a jam funnel and then seal the jars. .
Leave undisturbed until fully cool and set.