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
Ingredients
- 36 oz. (1 kg) damson plums
- 3 c sugar
- 1 c water
- 5 cardamom pods (refer to above commentary and Notes)
- pinch of salt
Directions
- 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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Notes
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 …
Roast Loin of Pork
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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from the Bartolini kitchens 
How lucky it turned out for you to have forgotten the plums! I remember my great-aunt making the most wonderful damson preserves from a tree in her yard. But it’s so rare for us to find good ones here. I’m going to have to find someone with a tree and make friends with them. 🙂
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That was really a stroke of luck, Michelle. As I recall, most vendors had a few varieties of plums this past Summer but only 2 had Damsons. Considering how good this jam was, I’l be sure to look for more next Summer. Looking at the comments and seeing how many people like these plums, I bet anyone with a Damson plum tree is very popular. You may have to resort to bribery. 🙂
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Yum! You always have the best recipes an stories leading up to your creations! Thank you!
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Thank you but, to be honest, this is one story I could have done without. I was not eager to see what I thought would be a mess on my table. Glad it worked out but I sure was lucky! 🙂
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Thank you 🙂 Great, I have an Damson tree in my garden.
Have a fine weekend
Klausbernd
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How lucky that you’ve one of these trees! Many of my commenters, along with me, would love to have one! I hope you enjoyed your weekend and have a good week to come.
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It looks so delicious! … And Klausbernd has the really hard job to remove the stone from the plum. I’m so relieved to read that we can cook them for an hour and then remove the stones and go on! I have saved the recipe for next autumn.
Thanks a lot!
Love, Dina
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Thank you, Dina. I was very happy to learn the “cook before pitting” trick. Damson plums have the world’s smallest pits. Your Klausbernd must be a very patient person to do the job by hand, raw. If you do make this jam, I hope you enjoy it as much as we do. Good luck!
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Cook before pitting is great! 🙂 🙂
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How great does that look! Poor Zia – haven’t we all made a point to take something & remember halfway to our destination that it’s sitting right there back on the table. At least you were able to salvage them – what’s that expression – turning plums into plumade? Ok maybe that’s lemons, but same deal.
I haven’t made any jam since we had a multi day power outage after my husband picked 14 lbs. of blackberries for me to turn into jam. By the time we got the power back I had the largest colony of fruit flies in the East.
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Thanks, Diane. Yes, I was very fortunate. Berries, though, are a completely different story. I’ve had times where a pint bought on one day was “furry” the next. Your poor husband. I would not be happy! Do you think the fruit flies had something to do with the power outage? By themselves, they ain’t nuttin but together who knows what they could accomplish? With 14 lbs of blackberries, they could feast for generations! 🙂
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Raspberries are my favorites but they sure go bad fast! So fast that I’ve decided the only thing you can do is eat them on the way home from the farm :). I don’t know about the power outage but those fruit flies caused ME to blow a fuse.
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Forgot the link the first time …
Here is a link that recommends rinsing berries in a diluted vinegar solution. I’ve only tried it with strawberries and it did extend their “shelf” life.
I agree with you about the fruit flies. You probably would have heard me curse. 🙂
http://thefrugalgirls.com/2012/04/how-to-keep-strawberries-fresh.html
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All this talk of jam reminds me of Mum, who made jam from everything, including her super-abundance of tomatoes, though my favourite was her satsuma plum jam – deepest ruby red and deliciously sweet and sour! The cardamom is an inspired addition. I must remember, when jam season rolls around. Now, I’m off into Deja vu land … I do love figs 🙂
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Thanks, Meredith. I’m glad you enjoyed the post and that it reminded you of your Mum and her jam making. Her plum jam sounds incredible! I hope you enjoy “Deju vu land.” 🙂
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Love your story–you are obsessed with food, too! Am impressed with your ambition. Jam takes elbow grease. Will be back for the char!
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Thanks, Liz. Yes, I’m am obsessed and I love to make jam. It’s an awful combination. My collection of jams and jellies continues to grow even though I give much of it away. I just can’t help myself. I see a new fruit or berry and have to give it a try. I wonder if there’s a jammin’ support group? 🙂
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Can I buy one from you? I’ll pay for shipping!
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Good one! 🙂 To be honest, i wish I’d made more. The cardamom makes this really special.
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I haven’t jammed at all this year, but just looking at this jam makes me want to make some. I love the cardamom with the plums…it sounds like a perfect match. And there are so many things you can do with plum jam…in fact, I’ll bet this would be a great glaze for roasted pork. Great color, too!
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Thanks, Betsy, and you’re right. I’ve used fig jam and strawberry jam to “stuff” a pork roast this plum jam is definitely going to be called into duty. Once we get into roasting season a bit more, the experiments will begin! 🙂
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This is such a wonderful jam, John: amazing how firm it looks from your images without using pectin. I never thought it would be possible. Also, great touch adding the cardamom (by the way, one of the most elusive, at least to me, wine descriptors!) 🙂
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Thanks, Stefano. I once was leery about making jams without pectin but it isn’t that difficult. It does take longer, though, and you have to be careful not to let the jam burn. You’ve a trained and skillful palate. I’d love to learn what you’d think of this jam after having a taste. 🙂
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I would love to combine your jam with some chilli flake, szechuan peppercorn and some tamarin paste or lime juice…
serve with roasted baby pork ribs, definitely i’m in heaven…..
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That sounds very good, Dedy. I wish I had made more so that I could experiment with dishes like this one that you propose. Yum!
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Bought cardamom pods for the first time 10 days ago…didn’t know they match with plums! Next year I will give your jam a try!!!!
Ciao
Silvia
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I can’t wait to see how you use your cardamom pods and, next year, when you make this jam, I hope you like it as much as we do. 🙂
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That looks so…yum! Makes me think of home, family dinner, that really comfy and warm feeling…
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Yes, I know what you mean. I remember Mom handing me a piece of toast in the morning, all covered with jam. 🙂
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Mmm! That jam looks so good I can almost smell it. I will have to talk my crazy can-everything-in-sight sister to make this next year.
When I was a kid, my mother sometimes made plum jam and my father would always pretend he had a cold when he asked for it. “Pass the plub jab,” he’d say at breakfast, as my siblings and I rolled our eyes. Every time I see the words “plum jam” I hear his plugged-nasal voice. Funny how some things stick with you.
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I think your Sister and I would make very good friends. I’m becoming more and more addicted to canning.
Yes, it’s corny as all heck but your Dad cracked me up. At 7 or 8 years of age, I would have been in stitches. 🙂
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John, I love plum jam. Used to have a yard with plums, apricots, grapes, cherries, and peaches. Made wonderful jams. This looks great. Haven’t made jam in ages. Susie
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I’ve always wanted at least one fruit tree in my yard but this one is far too small, unless I want to plant one in the dog run. Not! I admit I’ve become a jam junkie and really enjoy the entire process. Luckily I’ve friends who enjoy the finished product or I wouldn’t be able to move in this house.
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My mouth is watering just looking at the jam on bread. I have a weakness for sweets and I bet it goes well with brewed coffee. Have a great week.
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Thank you! A little jam and toast is great with my morning coffee. It’s pretty addictive, too. 🙂
Hope your week is going well.
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You’ve been “jammin on the one” !!
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🙂
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I was reading your post while eating breakfast and my mouth is watering (our cupboards are quite bare and a trip to the grocery is on the schedule!). I would love to have a piece of toast with your jam and was that ricotta cheese? So glad your neglected plums were put to good use!
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Thank you so much. That is goat cheese in the photo. I’ve yet to find a jam or jelly that does not go well with goat cheese. You’ve given me an idea, though, and the next time I make ricotta, I’ll save a little for my toast and jam in the morning. 🙂
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Plums and cardamon sounds blissful. I am glad you dared to look inside the bag as this jam is sure to bring you lots of happiness this winter. We must be on the same wave length as I just made some jam, took tons of photos, then my son proceeded to accidently delete all my photos from my camera…ayyaah! Now I want to give your recipe a try. Have a super week and your coming attraction looks really delicious.
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Thanks, BAM. It must be the time of year. Suddenly, like a squirrel in a mad dash to get nuts before Winter, I’m canning like crazy. I’ve got 3 more batches to go and hope to get 2 done today. Sorry about the accidental delete. Bad as it sounds, I hope none of the photos were of family. You can make a dish again but family photos are much harder to replace. You’ll get the new post in less than 24 hours. Stay tuned …
Hope you’re having a great week, BAM!
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Okay where do I begin? Let’s begin at the beginning where your “negligence” proved to be such a stroke of good fortune! Not meaning to discount the disappointment of Zia, but oh lucky us! I grew up eating Damson plums and loved that combination of tart skin and sweet, stick to the pit fruit. They couldn’t be a much better choice for jam (or chutney), and the addition of cardamom is Perfect!! Here goes another one of your recipes to my Pin board of recipes I MUST try! I seriously doubt that I can find the plums now {sigh} and it won’t be easy waiting til next August or September but I suppose I’ll have to {heavy sigh}. {pity party} : )
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Thank you, Spree. Funny you mentioned chutney. Originally, that was what I thought I’d do with the plums but I’d no experience making chutney of any kind. I was afraid I’d foul things up and lose the rest of the plums. So, I went with something I knew, jam, and I’m not at all disappointed with the results. Our farmers markets all close this week and weekend until May. Though I saw some plums last week, the Damsons were gone weeks ago. I’ve a number of things in my kitchen waiting to be prepared, pickled, or canned. I think I’ll be buying squash, and squash alone, this weekend. 😉
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Cardamom in jam? I am sold. I can imagine pairing this with herb cheese on a triscuit…delicious! Love the colors. But I might never have the patience to pit all those little plums to ever get to making a jam. But I can have a jar any time, lol! I loved the way you wrote about forgetting the plums. I always forget something or the other only to remember it after I have reached my destination.
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Thanks, Minnie. It never fails that I forget something on my way to Michigan. The time before last, having left before rush hour and making it across the city in record time, I realized I’d forgotten my wallet and had to go back. By that time, rush hour was in full swing and that little detour took 2 hours!!!
If you cook these plums for about an hour, the pits are very easy to “squeeze” out of the cooled pulp. Believe me, it is very easy and not at all like trying to pit them That would be near impossible and I haven’t the patience for it. Give them a try next time you see them You’ll love the jam. 🙂
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Talk about deja vu – I couldn’t even begin to count the number of Damson plum jams I’ve made. We had a Damson plum tree for 20 years and it was quite prolific every year. I love those little plum and they made a great jam. I’ve never used cardamom in it before, however. Now I want to go find some and give this a try. It sounds delicious and looks perfecto!
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Thanks, MJ. how lucky you were to have one of these trees on your property. They make such a great jam and the cardamom works well with them. I wish I had bought more when I had the chance. I won’t repeat that mistake next year.
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I love the look and colour of that jam. The kind I would eat with some freshly baked scones, straight out of the oven with some butter oozing as well, mmm delicious. I am glad you braved the bag and had a peek and shared this lovely jam recipe without pectin. I don’t really love pectin in jams, spoils all the natural goodness. The addition of cardamon to jam is new to me but I love cardamon and would not mind adding it to the jam at all. Thanks so much for sharing and best wishes to Max…
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Thanks, Liz. Yeah, I wasn’t at all anxious to open that bag. The fact that there wasn’t a swarm of fruit flies in my dining room emboldened me. It all worked out for the best. We didn’t get any cobbler but, to be honest, it would have been incredibly difficult to pit all those tiny damsons. This jam was so much easier to make and Zia did get some jam. A win-win!
Max has a couple tough weeks ahead of him. I’m having the back steps and the porches for the 2nd and 1st floors torn down and replaced. He doesn’t like seeing someone walk passed my back gate. How ever will he allow these men to work just outside my door? This will be memorable, for me and the contractors. 🙂
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Looks fantastic! Have to try that out soon. 🙂
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Thank you. I can’t wait to try it with a pork roast. Mmmm 🙂
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As you can see, I’m quite a bit behind in my blogging duties. It was a wonderful Summer, though. 🙂
Thank you so much for the kind way in which you mentioned me and my blog. Your jam sounds delightful, though gathering the berries sounds a bit daunting. Still, it looks like your work provided you and your family with a great jam, one that will remind you of the warm days of Summer’s end. Thank you again.
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