Cardamom-Plum Jam from 'Little Jars, Big Flavors

Name: Cardamom-Plum Jam from 'Little Jars, Big Flavors
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 50
Cuisine: Global
Ingredients: 2 liters pounds black plums, pitted and chopped; 2 teaspoons ground cardamom; 3 Tbsps fresh lime juice; 473 milliliters sugar

Cardamom-Plum Jam from 'Little Jars, Big Flavors might be just the condiment you are searching for. This recipe makes 50 servings with 47 calories, 0g of protein, and 0g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up plums, sugar, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Bring plums and sugar to a boil in an 8-quart stainless steel or enameled Dutch oven over medium-high heat, stirring often. Reduce heat, and simmer 5 minutes or until plums soften, stirring often.

Ingredients you will need

Plum

Sugar

Equipment you will use

Dutch Oven

Pour mixture through a colander into a bowl, using back of a spoon to squeeze out juice to measure 4 1/2 cups. Reserve 2 cups pulp.

Ingredients you will need

Juice

Equipment you will use

Colander

Bowl

Sterilize jars, and prepare lids.

While jars are boiling, pour reserved 4 1/2 cups plum juice into Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Boil, stirring occasionally, 15 to 17 minutes or until syrupy and a candy thermometer registers 220°. Stir in reserved 2 cups plum pulp and any accumulated juices. Stir in lime juice and cardamom. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, stirring constantly, 5 minutes or until very thick.

Ingredients you will need

Lime Juice

Cardamom

Candy

Juice

Plum

Equipment you will use

Candy Thermometer

Dutch Oven

Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal, and process jars, leaving 1/4-inch headspace and processing 5 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Ingredients you will need

Water