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bubbling plum jam with spices

Spiced Plum Jam

Jill Colonna
Preserve the last of the summer plums with Spiced Plum Jam. It makes ideal holiday gifts with its warming spices - and delicious on brioche, croissants or served as part of a cheeseboard or with foie gras.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Condiments
Cuisine British, French
Servings 4 jam jars
Calories 754 kcal

Equipment

Ingredients
  

  • 1 kg (2¼lb) Victoria or Ente Plums (ripe but still quite firm) stones removed, skins on
  • 650 g (1½lb) Granulated sugar
  • 4 cardamoms
  • 2 cloves
  • 2 teaspoon Gingerbread (pain d'épices) or pumpkin spice
  • 1 cinnamon stick
  • 1 tablespoon lemon juice (or juice of ½ lemon)

Instructions
 

  • Wash and cut the plums in half, removing the stones (there's no need to peel the fruit). Weigh the fruits and add the sugar (I use 650g to each kilo), lemon juice and whole spices.
    For easy removal later, place the cloves and cardamom pods in a tea infuser or small muslin spice bag; leave the cinnamon stick loose.
    Cover and leave to macerate for at least 4 hours, or overnight.
  • In a large high-sided jam pan, boil up the sugared spicy plums, stirring occasionally with a wooden spoon.
    After 5-10 minutes, skim off and discard any scum (white foam) that appears on the surface.
    Continue for about another 15 minutes, or until the fruit has softened and the jam reaches setting point. The exact cooking time will depend on the variety and ripeness of the plums, and the size of your batch.
  • Remove the cinnamon stick and the tea infuser or spice bag and squeeze out the cardamom seeds into the jam before testing it for setting point.
  • Ladle or spoon the hot jam into prepared hot jars, leaving a gap of about 1cm at the top (see NOTES). Seal immediately and leave upright to cool.

Notes

The additional spices make this an ideal Christmas food gift. Delicious served with Brioche or a great accompaniment to a festive cheese platter.
Larger Batches: For the most reliable set, make one batch at a time rather than multiplying the recipe into one very large batch.
To Prepare the Jars: Wash jars and lids thoroughly. To sterilise empty jars, immerse them in boiling water for at least 10 minutes, then keep them hot until ready to fill.
Ladle the hot jam into the hot jars, leaving a small gap at the top, and seal immediately. If you intend to store homemade jam at room temperature for an extended period, follow current tested home-canning guidance appropriate to your jars, location and altitude. Refrigerate after opening.

Nutrition

Calories: 754kcalCarbohydrates: 193gProtein: 2gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 3mgPotassium: 433mgFiber: 5gSugar: 187gVitamin A: 868IUVitamin C: 26mgCalcium: 41mgIron: 1mg
Keyword Christmas spiced plum jam, how to make plum jam, spiced plum jam, unusual plum jam recipes
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