Best Vanilla Cardamom Plum Jelly Recipes

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DAMSON PLUM CARDAMOM JAM



Damson Plum Cardamom Jam image

The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store! Adjust the sugar content to your liking, erring on the side of less sweet, as the jam will cook down considerably.

Provided by Jamie Northern

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 7h30m

Yield 100

Number Of Ingredients 5

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

Steps:

  • In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
  • To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.
  • Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
  • Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.

Nutrition Facts : Calories 41.9 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 10.2 g

YUMMY SPICED PLUM JELLY



Yummy Spiced Plum Jelly image

This is my absolute favourite jelly. I couldn't find a recipe I wanted so I made the spice blend up and I the result is amazing!

Provided by Nicker12

Categories     Jellies

Time 1h5m

Yield 9 Half pints

Number Of Ingredients 8

4 cups plum juice (4 pounds of large plums should yield 4 cups juice)
2 cups water (1/2 cup per pound of plums)
2 star anise
4 cinnamon sticks
4 cardamom pods (cracked)
1 teaspoon vanilla
6 1/2 cups sugar
1 (85 ml) envelope liquid pectin

Steps:

  • Wash plums and put in large pot. (I used red plums).
  • Add 1/2 cup of water per pound of plums, cinnamon sticks, star anise, and cardamom pods that have been cracked open.
  • Bring to a boil over high heat, stirring frequently.
  • Once boiling reduce heat to a simmer and mash plums with a potato masher. Cover and simmer for about 20 minutes, stirring and smooshing plums occasionally.
  • Put a colander or sieve over a large bowl. Line the colander with a triple layer of cheese cloth or with a J cloth (I use two J cloths crisscrossed to cover all the holes in the colander).
  • Pour the plum mixture into the lines colander and let drain for about 2 hours until it stops dripping. Don't squish or else you will get cloudy jelly.
  • Measure out 4 cups of plum juice, sugar, and vanilla into a large stainless steel pot. DO NOT double the recipe because it can affect setting of the jelly.
  • Stirring constantly, over high heat, bring the mixture to a full rolling boil that cannot be stirred down.
  • Add the pectin and return to a boil then boil for one full minute while stirring constantly.
  • Remove from heat and skim off foam. (I find it easiest to skim foam using a cold metal spoon).
  • Use a ladle to pour jelly in to hot clean jars. (Jars must be hot so the temperature of the jelly isn't a shock to the jars causing them to break). Be sure to leave 1/4 inch of space.
  • Wipe the rims of the jars, place metal snap lids on top and thread metal rings in place. Do not over tighten the metal rings or air won't be able to escape.
  • Place jars in water bath canner making sure they're completely covered with water. Bring to a boil and process for 10 minutes.

VANILLA CARDAMOM PLUM JELLY



Vanilla Cardamom Plum Jelly image

What to do when your backyard Satsuma plum tree is loaded with plums? That's easy, make jams and jellies like this one. This recipe comes from Cuisine with changes. Makes 4 (8 oz) jars or 8 (4 oz) jars.

Provided by Rinshinomori

Categories     Jellies

Time 45m

Yield 4 8 oz

Number Of Ingredients 8

3 lbs plums, seeded, and chopped with skin left on (use food processor)
1 cup water
1/2 cup brandy (can use water)
1 lemon, juice of
16 cardamom pods, crushed
2 tablespoons powdered fruit pectin
1 teaspoon vanilla
3 1/4 cups sugar

Steps:

  • Prepare jars and lids by sterilizing in hot water.
  • Line a colander with cheesecloth and place it inside a bowl.
  • Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes.
  • Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice.
  • Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred.
  • Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top.
  • Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
  • Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.

Nutrition Facts : Calories 874.7, Fat 1, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 202.8, Fiber 5.2, Sugar 196.4, Protein 2.5

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