Plum Cardamom Jam

Marie Overton
1 day ago
2 min read

https://www.youtube.com/watch?v=Je5-HXSCflg

In my region of the Pacific Northwest, numerous fruit tree varieties thrive. Among them, I have plum trees in my backyard, which yield an abundant harvest. Plums are excellent for snacking and make delightful jam. Plum cardamom jam offers a delicious twist on a classic plum jam recipe.

homemade Plum cardamom jam is a delightful treat to preserve during the summer canning season and delicious to savor all year round.

Preparation to Make Plum cardamom Jam:

Start by preparing your boiling water bath canner with enough water to cover 6-half pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Now that your equipment is ready, it is time to start making jam.

Making the Jam:

Wash, de-stem, pit, and dice 7 1/2 cups of plums.

Hand holding pot of cut plums, sugar, brown sugar, and butter on a granite countertop, surrounded by kitchen items.

Mix the plums with 1/4 cup of lemon juice, 1 1/2 teaspoon of ground cardamom, and 6 tablespoons of pectin in a large pot. If you want to reduce foaming add 1/2 teaspoon of butter.

Hands stir sugar and fruit pieces in a pot on a dark counter. A jar is in the background. The scene conveys a cooking process.

Bring the mixture to a full rolling boil on medium-high heat. Stir constantly.

Add 7 cups of sugar and bring back to a full boil for 1 minute.

Bubbling pot with chopped fruits being stirred on a stove, creating colorful foam. The kitchen setting exudes a warm, homey vibe.

Filling Jars and Canning:

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4 inch headspace.

Person in red shirt sealing jars of red jam on a speckled countertop in a kitchen. Warm lighting, stove and sink in the background.

Use a clean damp cloth to wipe off the rim of the jars.

Place the lids and rings on finger tip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign with water bath canning times by altitude. Surrounded by jars on a speckled countertop, creating a rustic kitchen vibe.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Six jars with metal lids are arranged on a woven mat. A hand uses a jar lifter on a jar. Text "superb" is visible on the lids.

Remove the jars from the water bath. Allow them to sit on a heat resistant surface for 24 hours then check if they are sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.