Damson Plum Cardamom Jam

Name: Damson Plum Cardamom Jam
Prep time: 7 h 30 min
Cook time: 7 h 30 min
Total time: 7 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons butter; 12 whole cardamom pods; 2 kgs fresh Damson or Damask plums; 237 milliliters water; 800 grams white sugar

Damson Plum Cardamom Jam is a gluten free and lacto ovo vegetarian condiment. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 351 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes approximately 7 hours and 30 minutes. Head to the store and pick up butter, cardamom pods, damask plums, and a few other things to make it today. If you like this recipe, you might also like recipes such as Brie With Cardamom-Scented Clementine Chutney, Eggless Bananan and Cardamom Ice Cream, and Eggless Cardamom and Chocolate Cheesecake.

Instructions

In a sink full of cool water, rinse and de-stem the plums.

Ingredients you will need

Plum

Water

Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil.

Ingredients you will need

Plum

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cardamom Pods

Fruit

Plum

Water

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.

Ingredients you will need

Fruit

Juice

Plum

Syrup

Equipment you will use

Colander

Bowl

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.

Ingredients you will need

Butter

Pectin

Plum

Sugar

Jam

Equipment you will use

Pot

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.

Ingredients you will need

Jam

Equipment you will use

Ladle