Cardamom-spiced plum jam

    11 hours 45 min

    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.

    36 people made this

    Makes: 10 pints

    • 2.25kg fresh Damson or deep red plums
    • 250ml water
    • 12 whole cardamom pods
    • 800g caster sugar
    • Small knob butter

    Prep:15min  ›  Cook:5hr30min  ›  Extra time:6hr cooling  ›  Ready in:11hr45min 

    1. In a sink full of cold water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. 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.
    2. To de-stone 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 stone-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 stones in the palm of your hand and then discarding them.
    3. 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.
    4. 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.

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    Reviews in English (18)


    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)