Spiced Golden Plum Jam Recipe

Spiced Golden Plum Jam

A delicately spiced plum jam

Ingredients

• 4 pounds plums (any type but I prefer golden)
• 2 cups sugar
• 3 tablespoons strained fresh lime juice
• 1/2" slice of ginger, cut in half
• 6 green cardamom pods, crushed (1/2 teaspoon ground). If using pods/seeds place in tea infuser or wrap in a square of cheesecloth.
• 2 cinnamon sticks

Instructions

• Prepare canner, jars and lids. SeeThe Ball Complete Book of Home Preserving for instruction and additional reference.
• Place a saucer with 3 spoons on it in your freezer
• Put plums and sugar in a wide, 6-8 quart preserving pan or stainless steel saucepan.
• Bring to a simmer, stirring frequently, then continue to cook for 5 minutes.
• Pour into a colander set over a large bowl and stir the plums gently to drain off the juice.
• Return the juice to the pan, along with ginger slices, cardamom and cinnamon and bring to a boil over high heat.
• Boil, stirring occasionally until the syrup is reduced and thick, about 10 minutes.
• Return the plum and any accumulated juice to the pan, along with the lime juice and bring to a simmer.
• Simmer, stirring frequently, until a small dab of the jam spooned onto the cold plate and set in the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes.
• Remove from heat.
• Spoon your jam into hot jars, leaving 1/4 inch headspace.
• Remove air bubbles and wipe rim.
• Center lid on jar
• Screw band down until resistance is met, then increase to fingertip tight.
• Place jars in canner, making sure they are completely covered with water
• Cover pot and bring to a boil
• Boil for 10 minutes
• Turn heat off, remove lid and let sit for 5 minutes
• Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
• Refrigerate any jars if their lids don't pop down.

Notes

• This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
• Adapted from Canning for a New Generation by Liana Krissoff

Pics and Printable recipe available at: Nourish and Nestle

bon appetit