Name: Cardamom Plum Jam
Yield: Makes about 5 half-pint jars
Cuisine: Georgian
Ingredients: 3 tablespoons fresh lime juice; 1 tablespoon freshly ground cardamom seeds (or a little more if using preground); 2 cups sugar; 4 pounds ripe black plums, pitted and diced

Preparation info

Makes about
5
half-pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This is one of my favorite jams of all time: uncomplicated, fairly tart, and aromatic. Black plums with dark red flesh make a deep ruby jam, but even yellow-fleshed black plums will take on a rosy tint.

Ingredients

4 pounds ripe black plums, pitted and diced
2 cups sugar
3

Method

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)

Put the plums and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a cola

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Ingredients

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