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Plum & Cardamom Jam
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

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

Course: Preserve
Cuisine: British
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.