Damson Plum Cardamom Jam

Damson Plum Cardamom Jam

7
Jamie Northern 0

"The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably. "
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Ingredients

7 h 30 m servings 42 cals
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Original recipe yields 100 servings

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Nutrition

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a sink full of cool 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 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.
  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.

Reviews

7

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 carda...

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 ve...

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. ...

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 m...

We devoured this jam with leftover plums (not damsom perhaps but a sour variety) and enjoyed it most with queso fresco cheese on toast.

We have 3 plum trees and a huge number of plums this year. I have already used over 30 pounds of plums and have more to go. This recipe is delicious just the way it is, with no changes. I am st...

This jam is superb! I love that the tangy sweet flavor of the plums is enhanced by the long slow cook they get. I did remove the cardamom pods when I pitted the plums and added a teaspoon of g...