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Steve2 in LA

No, don't buy a candy thermometer, use this T&T recipe for Cardamom-Plum Jam:


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Joined: Feb 7, 2006

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Posted to Thread #23141 at 10:24 pm on Oct 30, 2012

Before our plum tree succumbed, I made dozens of cases of plum jam every year. This is the recipe I used. (Basically the one that comes in the Sure-Jell package) No thermometer necessary. (Sheesh!)

Cardamom Plum Jam

6 cups PREPARED FRUIT (from about 4 lbs fully ripe plums)
cup WATER
1 box SURE-JELL FRUIT PECTIN
2 Tbsp GROUND CARDAMOM
8 cups SUGAR, measured into separate bowl

Pit plums. Do not peel. Finely chop or grind fruit. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.

Stir pectin into fruit in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and cardamom. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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