Saturday, 20 August 2011

Red Plum & Cardamom Jam

This is a deliciously fragrant jam with a beautiful vivid red colour.

Red Plum & Cardamom Jam



  • 1.8 kg red plums
  • 2 tspns cardamom pods bruised
  • 1 litre water
  • 1.3 kg granulated sugar

Wash the plums and put into preserving pan with the water.  Crush the cardamom pods and tie them in a square of muslin for easy removal later.  Add to the pan.

Bring the pan to the boil and then simmer for about 1 hour until the fruit is really soft.  Remove the muslin pouch of cardamom pods.

Remove the stones from the jam by the following method:
  • strain the fruit and liquid through a sieve
  • using the back of a spoon squish around the fruit in the sieve to find and remove the stones
  • scoop out stone-free flesh and skins as you go and add back into the liquid
Once all of the stones have been removed, add the sugar to the liquid and fruit pulp and heat gently.  Once the sugar is fully dissolved, boil the jam till a setting point is reached.

Red Plum & Cardamom Jam

You can eat this jam, and a selection of other home made preserves, at Wedgewood House, a bed and breakfast in Norwich that I run with my husband!!

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