I have never made jelly or jam before, but I had some leftover plums and attempted my first ever Homemade Plum Jam. This recipe came out fabulous, and if you like Port, it’s wonderful with that unexpected addition. While I know this recipe has sugar, it also contains cardamom which is super healthy for you including gastrointestinal protection, cholesterol control, control of cancer, relief from cardiovascular issues, and the improvement of blood circulation in the body. Plums are also a great source of Vitamin C, K and filled with fiber. Serve on biscuits, toast and even crackers or bruschetta with a touch of goat cheese for a sweet savory appetizer.
Homemade Plum Jam
Makes 4 (8 ounce) jars
4 pounds plums, pitted and chopped
2 cups sugar
11/2 teaspoon ground cardamom
1/2 cup port (optional)
1. In a large saucepan bring plums and sugar to a boil over medium-high heat. Reduce heat to low and simmer 20 minutes, stirring often. Add cardamom and simmer 20 minutes more or until thickened, stirring occasionally and skimming foam from surface of mixture occasionally. Add port, if desired, and simmer 5 to 10 minutes more or until thickened.
2. Sterilize jars, and prepare lids. Ladle plum mixture into jars, leaving 1/2-inch headspace. Wipe the rims clean, put the lids in place, and tighten. Place jars in large Dutch oven in a water bath; bring to a boil for 10 minutes. Remove jars from water bath and invert 10 minutes. Return upright and let cool completely. Label, if desired, and store in the refrigerator for up to 3 weeks.