Spiced Golden Plum Jam Recipe
Happy day my friends! Hope all is well in your world. I have a delicious recipe for Spiced Golden Plum Jam for you today.
Several years ago I began making jams and preserves and it’s become one of those seasonal traditions for me. In the early summer months it’s blueberry and peach jam. In the late summer and fall months I turn my preserving attentions to plums, apples and pears.
One of my all time favorite fruits to make jams and preserves from are golden plums. The brightness of both the color and taste of these fruits make especially lovely preserves.
Not only does my family relish having home made preserves for their toast, but these small jars of deliciousness make great gifts. I like to attach a little spoon when I gift these jars.
When I go to antique stores I am always on the look out for old spoons so that I have a little stash of them for gifting or for my own use.
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I have a lovely collection of cookbooks that I love to peruse for inspiration prior to my canning foray. Nothing comes closer to sheer bliss than when I’m sitting in my comfy kitchen chair (when Flora’s not in it, that is) with a cup of tea and a stack of cookbooks to look through.
For this recipe, I used a Cardamom Plum Jam recipe from Liana Krissoff’s book Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry as the basis, but then put my own riff on it.
While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom and ginger in this plum jam seem to make it more of a fall preserve, perfect for your toast or biscuit with your cup of coffee or tea on a cool-ish morning.
If you don’t have a whole lot of experience canning, but want to dip your toe into the preserving waters, then simple jams like this are the way to go. You do need some basic tools (canning jars, jar lifter, etc…), but beyond that, water bath canning is a very straight forward process.
By all means, if you do decide to try canning for the first time, your very first purchase should be The Ball Complete Book of Home Preserving.
- 4 pounds plums (any type but I prefer golden)
- 2 cups sugar
- 3 tablespoons strained fresh lime juice
- 1/2" slice of ginger, cut in half
- 6 green cardamom pods, crushed (1/2 teaspoon ground). If using pods/seeds place in tea infuser or wrap in a square of cheesecloth.
- 2 cinnamon sticks
- Prepare canner, jars and lids. SeeThe Ball Complete Book of Home Preserving for instruction and additional reference.
- Place a saucer with 3 spoons on it in your freezer
- Put plums and sugar in a wide, 6-8 quart preserving pan or stainless steel saucepan.
- Bring to a simmer, stirring frequently, then continue to cook for 5 minutes.
- Pour into a colander set over a large bowl and stir the plums gently to drain off the juice.
- Return the juice to the pan, along with ginger slices, cardamom and cinnamon and bring to a boil over high heat.
- Boil, stirring occasionally until the syrup is reduced and thick, about 10 minutes.
- Return the plum and any accumulated juice to the pan, along with the lime juice and bring to a simmer.
- Simmer, stirring frequently, until a small dab of the jam spooned onto the cold plate and set in the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes.
- Remove from heat.
- Spoon your jam into hot jars, leaving 1/4 inch headspace.
- Remove air bubbles and wipe rim.
- Center lid on jar
- Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, making sure they are completely covered with water
- Cover pot and bring to a boil
- Boil for 10 minutes
- Turn heat off, remove lid and let sit for 5 minutes
- Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
- Refrigerate any jars if their lids don't pop down.
- This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
Do you can your own jams or preserves? If so, I’d love to hear some of your recipes as I’m always on the lookout for my next canning project.
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Until next time,
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