This recipe will give you a wonderful tart, yet flavoursome preserve-like jam. It's rich in fruit and lightly fragranced with the flowery aroma of cardamom. You can use this jam on biscuits, waffles, pancakes, bread or straight out of the jar with a spoon.
A great jam recipe although i made it in a completely different way! I used equal (or 60/40) fruit to sugar and chopped the plums up finely, boiling the stones in some water with the cardamom while the plums softened in another (with a couple of cm of water in the bottom of it to make sure they didn't burn). This took about 30 minutes. I then strained the stone mixture out to get the flavoured water out (with pectin!), added it to the plum mix, added the sugar and some lemon juice and then carried on with making the jam. It took maybe 20 minutes at a rolling boil to get it to a decent setting point. - 19 Aug 2013
Used different ingredients. I loved it! But try using cinnamon instead of cardamom, it adds a little heat and balances the sweetness! Also keep testing when in the final stage of simmering as mine was done within just under 2 hours. - 21 Jul 2011
I am trying this today with homegrown plums a friend gave us. Hope it works! Will try to update later. Update: Very good! I like that this recipe didn't use fruit pectin. I didn't have the cardamon pods so I used lemon rind and dried mint, which turned out to have a very nice flavor. I know, I know, I changed a major ingred. in the recipe...but it turned really nice! Thanks for submitting! - 17 Jul 2010 (Review from Allrecipes US | Canada)