I’m making Spiced Plum Jam because the plum tree at my neighbour’s house is ripe. And loaded with beautiful fruit. Those neigbours are away, but they sent me a text. “Please harvest the plums, and and save us a jar of jam.” Sounds like a pretty good trade off to me. So I guess that means I’m making some jam.
Fresh Plums and Other Produce
I sometimes cannot believe how lucky I am. I love locally grown, freshly harvested produce. And I get to live where it grows, at this time of year especially. Our freezer is filled with organic Fraser Valley blueberries that I received the day they were picked.
In my fridge, I have a flat of peaches from the last of the Okanagan harvest and one from the earliest of the apple harvest, (sunrise). My garden is bursting with tomatoes, cucumbers, eggplant, peppers hot and sweet, and my second crop of spinach and Swiss char are going crazy because of the cooler nights.
My herb garden is out of control and I am using it up every chance I can get. It’s the most wonderful time of the year, to me.
Jams are great for Preserving the Harvest
So I am, of course, making some jam. I’ve been making plum jam, as well as Asian Plum Sauce for years. We had a plum tree in our back yard, so it was a necessity. But this time I added a hint of cardamom and cinnamon to give this batch of jam a little twist.
Homemade Jams Make Perfect Gifts
It’s great to have jars of homemade jams and jellies in the pantry. I like giving them as little gifts, and when winter rolls around, they are a sweet reminder of summer. For more delicious recipes, try Rhubarb Jam, Apricot Jam, Pear Jelly, Pepper Jelly or Grape Jelly.
You can leave those spices out and still have a perfect plum jam, it’s up to you.
Spiced Plum Jam With Cardamom and Cinnamon
- 4 1/2 cups plums pitted & chopped, not peeled
- 7 1/2 cups sugar
- 1/4 tsp butter this helps to limit foaming
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1 85 ml pouch liquid pectin
- Fill a large pot with a rack halfway full with water and bring to a boil.
- Put chopped plums into a heavy sauce pan and mash with a potato masher.
- Stir in sugar, spices, and add butter.
- Bring to a full rolling boil. Stir in pectin, returning to a full rolling boil, and continue to boil for exactly one minute, stirring constantly. Remove from heat, and skim off any foam.
- Ladle into clean jars. Wipe jar rims and threads, and cover with lids. Screw bands until finger tight.
- Put jars into pot with boiling water, on a rack. Make sure jars are covered in water. Process in gently boiling water for 10 minutes.
- Remove from water and allow jars to cool on a towel. Lids are sealed if the center does not spring back after pressing the center. (You'll hear the pops when the lids seal themselves.) If not sealed, refrigerate.