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Damson Plum Cardamom Jam
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Cook Time: 330 minutes
Total Time: 450 minutes
Decadent Damson plum jam with cardamom, sugar, and butter is simmered to a luscious, spreadable consistency, perfect for drizzling over cookies or waffles.
Ingredients:
5pounds fresh Damson or Damask plums
1cupwater
12whole cardamom pods
4cups white sugar
0.25 teaspoonbutter
Instructions:
Clean and remove stems from plums in a cool water-filled sink. Transfer to a heavy-bottomed pot that is deep enough to prevent spillover. Stir in water and cardamom pods, then bring to a gentle boil over medium heat. Reduce heat and simmer uncovered for 1 hour and 30 minutes. Let cool before serving.
Strain the cooled plums in a colander placed over a large bowl, pressing out the juice with your hands into the bowl. Squeeze small handfuls of the pit-and-fruit mixture in the colander, releasing pulp and skins into the bowl with the syrup. Discard the pits after removing them.
Return plums to the pot, add sugar and butter, and thoroughly combine. Simmer on low heat until jam thickens, approximately 4 hours. To test for proper pectin development, spoon jam onto a plate and chill for a few minutes until it reaches a soft-set consistency. Jam should no longer be syrupy.
Carefully distribute jam into hot, sterilized jars with a 1/4 inch space from the top. Release any air bubbles by running a clean knife along the inside of each jar. Clean rims with a damp paper towel. Seal with lids tightly and let jars cool to room temperature to ensure a proper seal.