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- Dish type
- Plum jam
Ideally you use a sugar thermometer for this recipe but if you don't own one, let the consistency of the jam be your guide. If it sets, the jam is done, if it is still runny, cook it a few minutes longer and test again.
8 people made this
IngredientsMakes: 2 jars
- 1kg plums, washed and pitted
- 1 lemon, juiced
- 500g caster sugar
- 10 cardamom seeds
- 1 tablespoon vanilla extract
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Place plums, lemon juice, sugar and cardamom in a large heavy pot. Attached your sugar thermometer on the side of the pot and cook at medium to high heat for 25 minutes, stirring often with a wooden spoon.
- Once the temperature reaches 105 C, remove the pot from the hob. Stir in vanilla. Pour jam into sterilised jars and close with lids.
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Let’s get started!
For this dish, I use about four pounds of plums. If you don’t like these, or can’t find as many, use other fruits instead. Some good options include peaches, nectarines, or apricots.
I also use regular granulated sugar, but you can go with your favorite sweetener. Honey, brown sugar, molasses, or corn syrup all can work as well.
For flavor, I use cinnamon and cloves, as it imparts a bit of nuttiness and spice. Other spices to use are cardamom, nutmeg, and vanilla extract.
Now, as for the cooking, I like to bake the fruit as this creates delicious flavors while also softening the plums enough. I use a Dutch oven, where I place my plums and cover them with sugar. After adding some water, I bake this for about 2 hours at 350 °F (around 175 °C).
Once the time is done, I add the citric acid and the spices, and I mix well. This process takes some time, but it is worth the wait, as you will taste the caramelized fruit, as well as the tartness.
When my jam is cool, I ladle into my prepared jars. While not everyone processes them, I prefer to do this for about 10 minutes or more. This can ensure that the jam cools down slowly while also preventing microbial overgrowth.
I use this plum jam for breakfast, with scones in the afternoon, and sometimes with ice cream as dessert. You can store the jam in the refrigerator and it will last for a few weeks, but make sure you check it regularly.
Prepare a canning pot water bath and four half-pint jars.
Place the plums in a large nonreactive skillet. Stir in the sugar and vanilla until well combined. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes. Bring the mixture to a boil over high heat. Reduce the heat to medium high and cook, stirring frequently, until the plums start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.
Continue to cook until the jam has thickened, 3 to 4 minutes more it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness. Remove and discard the vanilla bean pod, if using.
Use a funnel to pour the jam into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
Remove the jars, and put them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Oven Roasted Cardamom Plum Jam (Paleo, Vegan)
It’s jam season, that wonderful time of year when the trees are heavy with the ripest, juiciest fruit. If you’re lucky enough to have a fruit tree you know that moment, the one when every fruit on the tree reaches its peak at once and it’s either eat them until you’re stuffed silly or make jam.
Even if you don’t have a fruit tree (or know someone who does) you can still enjoy the simple pleasure of a pot of homemade roasted plum jam.
A lot of people are put off by the idea of making their own jam at home, but it really doesn’t have to be a complicated affair. With even just a pound of fruit from the farmer’s market or grocery store you can make a jar of jam. There’s also no need to fuss with special jam equipment or sterilizing jars when you’re making a small batch, all you need is an oven and a pie plate. That’s right, you can make jam right in the oven, and it’s ever so simple.
I started mine with an armful of super ripe red plums I had sitting on the counter that needed to be put to good use. (I like the flavor and color of red plums the best for this jam but any variety you find will do, just make sure they’re nice and juicy.)You first macerate the fruit with your sweetener and any spices you’re using I used maple syrup, cardamom and half a vanilla bean for a subtle but warm and spicy undertone.
Once the mixture is nice and syrupy you pop it in the oven for an hour and let it bubble away (just give it a quick stir every once in a while.) You’ll know it’s ready when the plums have slumped and softened into one another and the ruby red syrup surrounding them clings to a cold spoon. Once cooled the jam can go straight into the fridge where it will keep for several weeks (much longer than it will take for you to finish it.)
What you end up with is a sweet/tart, soft set roasted plum jam with hints of warm spice flavors from the cardamom and vanilla. It’s the perfect accompaniment to pancakes or waffles and delicious swirled into yogurt or chia pudding for breakfast.
Plum, raspberry jam & cardamom crumble squares
Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn’t, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don’t need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.
7. Cherry and Plum Bruschetta
We&rsquove all tried garlicky bruschetta with tomato and olive oil, right? It&rsquos salty, toasty, and super delicious.
But have you tried a sweet, cherry, and plum bruschetta before? I promise, it will blow your mind.
This recipe uses lightly sweetened ricotta as a base, making it almost cheesecake-like. Feel free to use mascarpone or cream cheese instead!
The key to getting the most out of the fruit is to let it all macerate with the sugar and sit in a bowl for 10-15 minutes.
Plum Cardamom Jam
The first homemade jam I ever tasted was made with homegrown plums. I was just four or five years old and the trees in our backyard were having a bumper year. My mom picked enough to fill her yellow enamel colander, gave them a good rinse under the tap, and turned them in sweet, slightly drippy preserves. We ate those plums over pancakes and with oatmeal every chance we got.
Though I will often tell people that blueberries are my foundational fruit (and they were the star in my very first solo batch of jam), there is something about the flavor of plum jam that makes my brain go, “ah yes, THIS is what homemade jam should taste like.”
I recently made my first batch of plum jam for this season (I was asked by Anolon gourmet cookware to develop this particular recipe), from the same kind of sturdy black plums that used to grow in our southern California yard. I added a little ground cardamom for extra depth and I cooked the whole thing in the 7.5 quart wide stock pot from the Anolon Advanced line. Though I don’t normally gravitate towards non-stick cookware for jam making, the width and low walls of the pan made it irresistible.
Disclosure: This is a sponsored post (hopefully that was clear before you got to this disclosure statement). Anolon has compensated me for the creation of the plum jam recipe. They sent me the stockpot in which I made the jam (I did really like it, though), and they’re providing the cookware set for the giveaway. The thoughts and words are still all entire mine.
Cardamom Scented Plum Chia Jam (no sugar or pectin added!) – peace. love. quinoa
Is it confession time? The answer is yes.
After being at wine fest in Palisade 2 weekends ago, I have been straight up addicted to cheese, crackers, jam, and honey…. oh, and wine. Local, Colorado wine. Sigh.
For dinner lately, I crave the local Strawberry Rhubarb jelly I brought home from the Western Slope, slathered on crackers, topped off with Syrah Soaked Toscano Cheese // to compliment, a bottle of red wine that came home with me from Colorado’s Wine Country.
Guilt overwhelms me when I sit unaccompanied on the couch with a spread of cheese, crackers, and jellies, feeding pure pleasure. In my mind, I know that cheese & crackers do not make up a balanced meal, but my selfish tastebuds ask for one more bite, one more night, over and over again and I succumb.
I’ve got 1.5 blocks of cheese left in the fridge (including a brie that I would love to use for this recipe) I’m going to finish and then I’m going to walk away from dairy cheese for a while (thank goodness for treenut cheese). STAY STRONG CRISTA.
While visiting the Farmer’s Market a few days ago, I silently celebrated when I found one of my favorite Palisade farmers selling stone fruits this late in the season because I’d recently stumbled upon this recipe for a “Cheater’s Chia Blood Plum Jam.”
It was fun to adapt this recipe slightly and use it as an alternative to the sugary jams I’ve been consuming (in large quantities) with my cheese and crackers. Since making it, I’ve also used it atop a whole wheat bagel, paired with pumpkin cream cheese (THANK YOU TRADER JOES).
Appropriately labeled “cheater,” this jam is easy, easy to make and requires very few ingredients (no sugar or pectin!) If you can mash fruit with a fork or a food processor and mix a few ingredients in a bowl, you can make this jam. It took me all of 5 minutes to prepare, and then another hour to set before being ready to eat. If plums aren’t your jam (ha! get it? your “jam..”), then you can use peaches, blackberries, strawberries, or raspberries. If cardamom doesn’t satisfy your taste crave, then substitute with nutmeg or cinnamon. If you prefer your jam to be more tart, then don’t add the sweet agave nectar. If you like your jam on the sweeter side, add more agave or honey than what the recipe calls for.
Raspberry Plum Crisp with Walnuts and Cardamom
Plums are farmers markets&rsquo harbingers of fall. They come in with the peaches and the berries and go out with the apples and the pears.
When plums show up, summer heads out. This raspberry plum crisp is a sort of summer&rsquos last hurrah.
It&rsquos comfort baking at it&rsquos simplest and best, like a light sweater on one of the first cool autumn nights.
This is my favorite time of year in Chicago.
When we still have a good amount of daylight, but we get relief from the heat and humidity of August. When the beaches are closed, but it&rsquos still warm enough to dip your toes in the lake and wade around.
When that new-folder, fresh-crayons, school-supply smell still permeates seasonal displays. It&rsquos a time I&rsquove always felt imbued with a sense of possibility.
It&rsquos a time I like to celebrate. Not in a big, splashy way, but in that easy, putter-around-the-kitchen for a little while and then have something utterly delicious kind of way.
This raspberry plum crisp is very much that sort of thing. It&rsquos adapted from Claudia Fleming&rsquos excellent and sadly out-of-print cookbook The Last Course. (You can still find used copies floating around on Amazon, but sometimes the price gets steep.)
There&rsquos something special about Fleming&rsquos desserts that I can&rsquot quite put my finger on. Despite having a shelf full of baking books, I still find this book inspirational.
Though the desserts are based on her time at Gramercy Tavern, they aren&rsquot filled with the fussy plating with two-dozen components that you see at so many fancy restaurants today.
I admire desserts like that, but I&rsquom not going to recreate them for a cozy evening at home. Fleming&rsquos desserts feel comforting and rustic with sophisticated flavors.
This crisp is as easy as any other crisp, but instead of using oats for textural variation it uses ground walnuts. The rich flavor and subtle bitterness of the walnuts pair beautifully with the sweetness of the fruit.
The topping also gets a healthy sprinkle of cardamom and a pinch of cinnamon which makes the kitchen smell heavenly while it&rsquos baking.
Cardamom makes a wonderful match with plums. (It&rsquos a combination I&rsquove loved since I first made cardamom plum jam.)
Fleming makes this just with plums, which I&rsquom sure is lovely, but I love the addition of raspberries here. I don&rsquot bake with them often, but they turn wonderfully jammy with a little bit of sugar in the oven.
It&rsquos a perfect way to use raspberries that are so ripe they&rsquove gone soft and almost collapse between your fingers.
I wouldn&rsquot make this with all raspberries, which I think might be too much like eating a bowl of jam, the big pieces of plum retain enough texture to balance out the delicate berries. (But if you&rsquore looking to bake with raspberries, you might try these raspberry lemon muffins.)
This raspberry plum crisp is exactly the sort of dessert you want to eat warm with a scoop of vanilla ice cream, or at room temperature with a scoop of vanilla ice cream, or cold from the refrigerator with a bit of yogurt for breakfast.
(Dan was eagerly &ldquoevening out the edges&rdquo after the first night we had it.)
Plum jam with vanilla and cardamom recipe - Recipes
Remember that friend I told you about earlier this week, Julia, the one with all of the delicious jam recipes?! Well a few years back she handed me a jar of this Spiced Plum Butter and I still remember it to this day. Finally, this year I made a batch myself.
Ironically, I was asking around for a couple weeks if anyone knew of any fruit trees in need of picking and couldn’t find any. I picked the last few apricots off my friend Joy’s tree but Everett consumed them all before I could even think about jam.
Then I picked a sack full of my friend Maria’s plums and made this upside down cake. As I tell this story I’m even starting to getting a little embraced of my foraging desperation. I really just wanted to make one batch of jam, just one batch. Then finally, just as I thought I would not be making jam this year, my friend Christina called telling me that two huge fruit trees were ripe next to her apartment and she needed help picking fruit, and would I like to join her?!
Everett and I arrived to the scene and there were what seemed like endless amounts of fruit on the ground and filling every branch of the two trees, an apricot and a plum tree. We picked and picked until we had plenty to make lots and lots of jam. Everett helped a little, mostly by taking single bites out of every fruit he could get his hands on. Then we brought the fruit home and got to work.
The end result was this plum butter, a plum tarragon sauce, the maple vanilla apricot jam, and a rosemary apricot jam. Plus tired feet, a sticky floor, and a whole lot of dishes. Oh and somewhere between 40-50 jars of jam we lost count.
The beautiful part to this story was that I would have been satisfied with one batch of jam but I ended up with an abundance of fruit more than I could have even imagined! It all kind of reminded me of this quote that I’ll leave you with today by CS Lewis.
“It would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling about with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in a slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.”
― C.S. Lewis, The Weight of Glory, and Other Addresses
Canning Tip #3
Use the same water bath (another canning term which just means a big pot of boiling water) to both sterilize your jars and to process your jars (air tight seal). Sterilize your jars while you make the jam, take the jars out of the boiling water to fill them up, then place them back into the same pot to process. Saves a few dishes and space. You can also sterilize your jars by running them through the dishwasher (learned this from Kelley).