Recipe by Jamie Northern
"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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fresh Damson or Damask plums
whole cardamom pods
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!
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!
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!!
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.
We devoured this jam with leftover plums (not damsom perhaps but a sour variety) and enjoyed it most with queso fresco cheese on toast.
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 ground cardamom with the sugar. Other than that, I followed the recipe exactly, and my jam set up perfectly well without any pectin. I have a plum tree that is currently loaded with fruit, so I will definitely be making more of this to give to loved ones at the holidays!
* Percent Daily Values are based on a 2,000 calorie diet.
Damson Plum Cardamom Jam
Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories from Fat: < 1
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