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A tart, aromatic, flavorful plum jam that can be spread on cookies, waffles, or served with a side of brie cheese and crunchy bread.
Place the plums in a 6-quart stockpot. Stir in the water and the cardamom pods. Cook over medium heat and bring to a boil; then reduce heat to low and simmer for 1 hour. Remove from heat and allow the plums to completely cool.
Place a colander on top of a large deep bowl. Once the plums have cooled, pour them into the colander. Strain the plums by pressing them with your hands against the colander, letting the syrup go into the bowl below. Pick up the fruit slurry that remains in the colander by the handful and squeeze it so that any remaining syrup goes directly into the bowl with the rest of the syrup, retaining the pits and cardamom shells and then discarding them.
Put the plum syrup mixture back into the stockpot, stir in the sugar, and bring the mixture to a boil over medium-low heat. After it boils, turn the heat down to low and let it simmer for 3 hours, or until the mixture has thickened. Stir it every 20 to 30 minutes.
In the meantime, prepare the canning jars. Preheat oven to 200°F. Wash the jars with soap and water, dry them, and place them mouth side up, without lids, in the oven for 10 minutes. Then remove the jars from the oven. Sterilize the lids by putting them in a bowl and pouring boiling water over them. Let them sit in the hot water for a few minutes then remove them from the water and allow to dry.
Spoon the hot plum jam into the hot, sterilized jars leaving some room at the top of the jar. Then seal according to standard canning practices. Allow to cool to room temperature.
Recipe makes 2 1/2 pints.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!