Damson Plum Cardamom Jam Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by krisieyo1
Reviewed: Oct. 9, 2011
Turned out very well! I did use sugar free pectin, along w/ 1/2c of sugar (1/4c truvia, 1/4c regular sugar). The plums I had were only about 3 lbs worth, but yielded 4 nice small jars of jam. It did set a bit light, but very good. I also added 2 cinnamon sticks. Would make again! Thanks!!
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Photo by krisieyo1

Cooking Level: Beginning

Home Town: Miles City, Montana, USA
Living In: Salem, Oregon, USA

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Reviewed: Jul. 6, 2012
We devoured this jam with leftover plums (not damsom perhaps but a sour variety) and enjoyed it most with queso fresco cheese on toast.
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Reviewed: Jul. 17, 2010
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!
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Photo by Patrick Luce

Cooking Level: Expert

Home Town: Belton, Texas, USA
Photo by nichola35
Reviewed: Oct. 5, 2010
I believe the plums I used were Italian prune plums, which I understand are much sweeter than sour Damsons, but I used all the same proportions of ingredients called for in the recipe. Still very good jam, especially with the cardamom! After the plums were cooked I ran them through a food mill. After I added the butter and sugar to the mixture I only cooked the jam about an hour more (low simmer). My yield was about 9 half pints. I also processed them in a boiling water canner for 10 minutes (I live at high altitude-- about 4600 feet) Thanks for the recipe!
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Photo by nichola35

Cooking Level: Intermediate

Home Town: Morgan, Utah, USA
Living In: Salem, Utah, USA

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Reviewed: Jun. 24, 2013
The jam tastes great, but it did not set up for me. It's more of a plum sauce than jam. If you are an inexperienced jam maker probably best to use some pectin. Perhaps if I knew more about jam making I would have recognized that it was not going to set up.
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