Pluot Cardamom Jam

Kristine Kidd

This jewel tone jam was inspired by the Plum Jam recipe on page 36 of The Art of Preserving, by Rick Field, Rebecca Courchesne, and Lisa Atwood. I cooked a batch of plum jam, following the recipe in the book; the results were beautiful and tasty, but the lemon overpowered the delicate fruit flavors. When I made this version with organic yellow pluots, I reduced the lemon juice slightly, and added freshly crushed cardamom.

To make the jam during a busy week, I divided the procedure into two steps: I cut the fruit and mixed it with the sugar and cardamom one evening, and then boiled the mixture into a scrumptious preserve the next night. I spooned the jam into hot jars, but left out processing them in a water bath, to save time and mess. When prepared this way, store the condiment in the refrigerator, or serve right away.

Makes about 5 cups

Print Recipe

Servings 5 cups

Ingredients

3 pounds pluots or plums, halved, pitted, cut into 1-inch pieces
3 cups organic sugar
¼ teaspoon rounded coarsely crushed or ground cardamom seeds
¼ cup fresh lemon juice
5 8- ounce canning jars, washed

Instructions

Combine the fruit, sugar and cardamom in a large nonmetal bowl. Let stand at room temperature 1 hour, stirring occasionally. Or, cover and refrigerate overnight.
Place 2 small plates in the freezer
Transfer the fruit mixture to a large, deep, nonaluminum saucepan. Add the lemon juice. Bring to a boil over medium-high heat, stirring frequently until the sugar dissolves completely. Reduce the heat to medium and cook uncovered 25 minutes, stirring frequently.
Meanwhile, pour boiling water into the canning jars to heat.
Remove the pan from the heat, spoon 1 teaspoon jam onto one of the chilled plates and return to the freezer for 2 minutes. Nudge the jam gently with a finger; it is ready if it wrinkles. If it does not wrinkle, continue to cook the jam 5 minutes longer, remove from the heat and test again. When the jam tests done, remove the pan from the heat, and skim any foam from the surface. Drain and dry the jars and ladle the hot jam into the jars. Cover and let cool to room temperature. Store in the refrigerator.