Cardamom-Plum Jam

Name: Cardamom-Plum Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms diced black plums; 1 teaspoon freshly ground cardamom; 3 Tbsps fresh lime juice; 473 milliliters sugar

Need a gluten free and vegan condiment? Cardamom-Plum Jam could be a great recipe to try. This recipe makes 10 servings with 240 calories, 1g of protein, and 1g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, cardamom, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring diced plums and sugar to a light boil in a Dutch oven over medium-high heat, stirring often, and simmer, stirring often, 5 minutes.

Ingredients you will need

Plum

Sugar

Equipment you will use

Dutch Oven

Pour through a fine wire-mesh strainer into a bowl, gently pressing with a wooden spoon to squeeze out juices. Reserve plum pieces. Return juice to Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Boil, stirring occasionally, 10 to 15 minutes or until syrupy and a candy thermometer registers 22

Ingredients you will need

Candy

Juice

Plum

Equipment you will use

Candy Thermometer

Sieve

Wooden Spoon

Dutch Oven

Bowl

Add reserved plum pieces and any accumulated juices. Stir in lime juice and cardamom. Bring to a light boil over medium-high heat, stirring often; simmer, stirring often, 15 minutes. Skim off foam with a metal spoon, if necessary.

Ingredients you will need

Lime Juice

Cardamom

Plum

Pour hot mixture into 5 (8-oz.) hot sterilized jars, filling to 1/2 inch from top. Seal and process as directed (see below).

A Three-Step Guide to Puttin' Up

Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Sterilize.

Bring a canner half full of water to a boil; simmer.

Ingredients you will need

Water

Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Ladle

Let stand 10 minutes.

Prepare Recipe.

Meanwhile, prepare recipe.

Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Equipment you will use

Pot

Seal & Process.

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight).

Place jars in canning rack, and place in simmering water in canner.

Ingredients you will need

Water

Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes.

Ingredients you will need

Water

Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

Ingredients you will need

Pop

*Consult the USDA Complete Guide to Home Canning at nchfp.uga.edu/publications/publications_usda.html to adjust processing times for altitude.