My poor Damson plums. Way back in September, I bought 2 overflowing quarts of the diminutive beauties, planning to make and freeze cobblers. Yum, right? Well, this was the Saturday before I was to leave for Michigan and, as luck would have it, there was no time for making cobbler before I left. No problem. I’d bring them to Michigan with me and make cobblers for Zia. The night before I was to leave, I placed the bag of plums on my dining table, along with some of the parts to my ice cream machine. A few hours later, I finished loading the car and left for Michigan. Once there, I realized I had left everything on the table. Poor Zia. She got neither cobbler nor ice cream during my last visit.
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Upon my return home, as I unpacked the car I passed by that bag of plums a few times. I really wasn’t in any hurry to look inside, figuring it would be an unsightly mess, at best. So, once everything was unpacked, and with my laundry going, I decided to brave the bag and have a peek. Unbelievably, they were pretty much as I had left them. I dumped them into a colander and, though a few were smashed, none were spoilt. I discarded those that were smashed and rinsed the rest. Now, what to do with them?
Sadly, the cobbler idea had lost its appeal. Having brought home plenty of apples, there were pies and apple cake (recipe forthcoming) in my future and I just wasn’t interested in making cobbler anymore. (A decision I’m sure to regret this Winter.) That meant my long-neglected plums would be used to make jam.
Damson plums are smaller than others and their peel ranges from dark blue to black, some with a hint of deep purple. (Sorry, I forgot to photograph them fresh. See? Neglected.) The flesh is greenish-yellow and the pits adhere to that flesh, something you’ll need to consider when using them in a recipe. When it comes to taste, the flesh is somewhat sweet while the skin is a bit tart. For me, this makes Damson plums perfect for jam. Use a little sugar for a tart jam, more for a sweeter taste.
Today’s recipe is a basic jam and no pectin is required. The only questionable part is the addition of the cardamom pods. If you want, you can just toss them into the pot and fish them out of the plums when you remove the pits. Personally, I don’t like that method. It’s far too likely for one to slip past me and, guaranteed, it will be in a jar that I give to a friend or family member. I much prefer to tie the pods in cheesecloth before placing them in the pot. Depending upon how much cardamom flavor you like, the pod package can be put back into the pot after the plum pits have been removed, an option not available if your use the pods alone. Other than the use of the cardamom pods, you’ll find the recipe to be straight-forward.
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Damson Plum with Cardamom Jam Recipe
- 36 oz. (1 kg) damson plums
- 3 c sugar
- 1 c water
- 5 cardamom pods (refer to above commentary and Notes)
- pinch of salt
- Rinse the plums, removing any stems in the process.
- Place the plums, cardamom pods, and water in a thick-bottomed pot over medium-high heat and bring to a boil. Reduce heat to low and simmer for about an hour. Remove from heat and allow to cool to touch.
- Using your hands, squeeze each plum to remove the pit. Discard the pits as well as all the cardamom pods. Reserve everything else.
- Alternately, a food mill may be used to remove the pits and pods.
- Place the broken down plums back into the thick-bottomed pot. Add sugar, salt, and cook over medium to med-high heat until a temperature of 320˚ F (160˚ C) is reached.
- Test to see if jam is ready (See Notes).
- If your plums are jamming, place in sterile jars and seal.
- They may be refrigerated and will keep for about a month.
- They may be frozen and will keep up to a year. Once thawed, use within 3 weeks.
- If preserved/canned (see Notes), jam will keep up to a year if stored in a cool, dark place. Once opened, use within a month.
- Source: Home Center For Home Food Preservation
- Serve as you would your favorite jam and may be used to flavor roasts, particularly pork.
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According to a number of sites, 5 cardamom pods would equal about 3/4 tsp of ground cardamom. I have not prepared this jam using ground cardamom, so, I’ve no idea whether it will have a stronger taste.
Though there are a few methods of testing to see if your fruit is jammin’, I prefer to use the plate test. While the fruit/berries are boiling on the stove top, place a dish in your freezer. When you think the jam is ready, take about a half-teaspoon of jam and place it on the now chilled plate. Allow the jam to rest a few minutes before using another spoon or your fingertip to see if the jam has set or is still too runny. If the latter, continue to simmer the jam while returning the plate to the freezer to await the next test.
Canning this jam is simple and not unlike other jams & jellies. Once the jam is ready, fill the sterilized jars, leaving 1/2 inch head space. Place lids on top of each jar, tightening until not quite as tight as possible. (I tighten mine fully and then unscrew the lid slightly.) Place each jar on a rack in a large pot of boiling water. Jars must not sit directly on the kettle bottom. Once the pot returns to the boil, begin timing. This jam will need to be processed (boiled) for 10 minutes, if using half-pint or smaller jars (235 ml or smaller). After 10 minutes, remove jars to a cloth-covered counter or baking sheet, away from any drafts. Do not move for at least 12 hours — 24 hours is best — so that the jars fully seal and the jam sets.
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It’s déjà vu all over again …
When our temperatures start to drop, I begin to think of preparing roasts for dinner. The oven brings welcome warmth to the kitchen and my house soon fills with the heavenly aroma of a roast in that oven. About a year ago, I posted a recipe for roast loin of pork that was butterflied, slathered with fig preserves and wrapped in pancetta before roasting. The result was a dinner fit for a holiday. You can see the recipe, along with step-by-step instructions, by clicking HERE.
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Coming soon to a monitor near you …
Roasted Arctic Char
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