Homemade Damson Plum and Cardamom Jam Recipe

Ingredients

• 5 pounds fresh Damson or Damask plums
• 1 cup water
• 12 whole cardamom pods
• 4 cups white sugar
• 0.25 teaspoon butter

Instructions

1. Check your 12 pint-sized mason jars for any cracks and inspect the rings for rust, throwing away any that are damaged. Keep the jars in simmering water until the jam is ready. Wash new, unused lids and rings using warm, soapy water. Place a few small plates in the freezer.
2. Rinse and remove the stems from the plums, then place them in a large, heavy-bottomed pot. Add water and cardamom; bring to a gentle boil over medium heat. Reduce the heat to low; simmer, without a lid, until the plums break down, about 1 hour and 30 minutes. Take the pot off the heat and let it cool.
3. Strain the plums using a colander over a large bowl, pressing the juice out with your fingers. Squeeze handfuls of pulp from the colander into the bowl. Throw away the pits.
4. Put the plums back in the pot. Add sugar and butter; mix well. Simmer over low heat until the jam thickens, about 4 hours. Test if it's ready by dropping a small spoonful of jam onto a frozen plate. Let it sit for 1 to 2 minutes; if the jam seems to gel, it's done. If it still looks thin and runny, keep cooking.
5. Carefully ladle the jam into the sterilized jars, leaving about 1/4 inch of space at the top. Use a clean knife or a thin spatula to remove any air bubbles from the insides of the jars. Wipe the rims with a damp paper towel to remove any residue. Place the lids on top and screw the rings on tightly.
6. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, keeping them about 2 inches apart using a jar holder. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.
7. Take the jars out of the stockpot and repeat with any remaining jars. Allow the jars to rest, a few inches apart, for 12 to 24 hours. Press the center of each lid to make sure it doesn't move up or down. Remove the rings for storage and keep the jars in a cool, dark place.

Nutrition

• Calories: 42 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 10 g
• Sodium Content: 0 mg
• Protein Content: 0 g
• Carbohydrate Content: 11 g
• Unsaturated Fat Content: 0 g