Plum jam with vanilla and cardamom

    45 min

    Ideally you use a sugar thermometer for this recipe but if you don't own one, let the consistency of the jam be your guide. Spoon a little jam on a chilled plate. If it sets, the jam is done, if it is still runny, cook it a few minutes longer and test again.

    9 people made this

    Makes: 2 jars

    • 1kg plums, washed and pitted
    • 1 lemon, juiced
    • 500g caster sugar
    • 10 cardamom seeds
    • 1 tablespoon vanilla extract

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place plums, lemon juice, sugar and cardamom in a large heavy pot. Attached your sugar thermometer on the side of the pot and cook at medium to high heat for 25 minutes, stirring often with a wooden spoon.
    2. Once the temperature reaches 105 C, remove the pot from the hob. Stir in vanilla. Pour jam into sterilised jars and close with lids.

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