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Damson Plum Cardamom Jam

Damson Plum Cardamom Jam

  • Cook

    5 h 30 m
  • Ready In

    7 h 30 m
Jamie Northern

Jamie Northern

The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably.

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Nutrition

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  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
  2. To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.
  3. Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
  4. Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.
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Reviews

dayna~rae
13

dayna~rae

7/27/2010

I am trying this today with homegrown plums a friend gave us. Hope it works! Will try to update later. Update: Very good! I like that this recipe didn't use fruit pectin. I didn't have the cardamon pods so I used lemon rind and dried mint, which turned out to have a very nice flavor. I know, I know, I changed a major ingred. in the recipe...but it turned really nice! Thanks for submitting!

nichola35
10

nichola35

10/5/2010

I believe the plums I used were Italian prune plums, which I understand are much sweeter than sour Damsons, but I used all the same proportions of ingredients called for in the recipe. Still very good jam, especially with the cardamom! After the plums were cooked I ran them through a food mill. After I added the butter and sugar to the mixture I only cooked the jam about an hour more (low simmer). My yield was about 9 half pints. I also processed them in a boiling water canner for 10 minutes (I live at high altitude-- about 4600 feet) Thanks for the recipe!

krisieyo1
6

krisieyo1

10/9/2011

Turned out very well! I did use sugar free pectin, along w/ 1/2c of sugar (1/4c truvia, 1/4c regular sugar). The plums I had were only about 3 lbs worth, but yielded 4 nice small jars of jam. It did set a bit light, but very good. I also added 2 cinnamon sticks. Would make again! Thanks!!

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