I have a delicious Yellow Plum Jam Recipe, spiced with cardamom, cinnamon & ginger, for you today. This is the perfect plum jam recipe for canning, morning toast, or biscuit. And not for nothing, this jam makes a wonderful hostess gift idea.
Several years ago, I began making and canning 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 and canning attention to apples, pears, and plum jam recipes.
One of my all-time favorite fruits to make jams and preserves from are golden or yellow plums. The brightness of both the color and taste of these fruits make especially lovely preserves.
this yellow plum jam makes a great gift
Not only does my family relish having homemade 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 of spiced plum jam. When I go to antique stores, I always look for old spoons to have a little stash of them for gifting or for my own use.
But, for a quicker solution, you can order these unique spoons to gift with your jar of jam from Amazon.
While plums are technically a ‘summer’ fruit, the addition of the warm spices of cinnamon, cardamom, and ginger in this yellow plum jam recipe seems 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.
You Can Water Bath Can or Refrigerate your Jam
Whether you water bath can or refrigerate/freeze your jam is up to you.
Water bath canning is a method of preserving preserves, jams, and jellies to make them shelf-stable for up to two years. I walk you through the water bath canning process, but I HIGHLY RECOMMEND The All New Ball Book of Canning and Preserving if this is your first time making canned preserves.
To make your jam shelf stable, all you need is an additional 30 minutes of your time, a water bath canner or pot deep enough to cover your jars by 2 inches, and Half-Pint Mason Jars with Self-Sealing Lids or something similar. A few more inexpensive pieces of equipment make your canning experience more enjoyable and efficient: a jar/can lifter, magnetic canning lid lifter, and headspace gauge.
if you’d rather refrigerate or freeze your jam
The only equipment you still need to prepare is your jars and lids. Just make sure that they are clean and freezer-stable jars. The best jars for freezing are those without shoulders, but instead are straight-sided. Mason jars are great jars to freeze jams and jellies in.
Follow the directions as written, ignoring any references to preparing canning equipment. When you reach the directions to ladle the jam into the jars, leave 1″ of headspace instead of 1/4″. Place lids on the jars and let them come to room temperature. Once they are at room temperature, you can refrigerate or freeze the jars. Your jars of jam will keep in the freezer for 1 year and 1 month in the refrigerator.
Pop on over here for a complete discussion on Jam Making Basics. This Jam Making Basics post discusses the basic ingredients for all jellied fruit and why they are important, basic equipment, and the differences between Jam, Jelly, Preserves, Conserves, and Marmalade.
If you are looking for something even easier, pop on over and give this Easy Plum Jam recipe a try. In addition to the recipe, this post includes a list of flavorings if you want to put your own spin on a jam.
Spiced Golden Plum Jam Recipe
- 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. See The Ball Complete Book of Home Preserving for instruction and additional reference.
- Place a saucer with 3 spoons on it in your freezer
- Wash, pit and coarsely chop the plums
- 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.
- Remove cinnamon sticks, ginger and (if using) bag with cardamom seeds.
- 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.
If you would like to add this Spiced Plum Jam recipe to your canning repertoire, then please bookmark this page or pin the following image for your future reference:
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