Plum Cardamom Jam Recipe

• 5 pounds fresh Damson/ Damask Plums
• 1 cup Water
• 12 whole Cardamom Pods
• 4 cups White Sugar
• ¼ tsp Butter

• Fill the entire sink with cold water.
• Rinse and de-stem the plums.
• Place a thick-bottomed pan on fire and place the plums in them.
• Add water and cardamom pods to the plums.
• Boil the mixture over medium heat.
• Reduce the heat to low and simmer uncovered for 1½ hours. Thereafter cool the plums.
• Strain the cooled plums in a colander and press out the juice in a large bowl.
• Pick a handful of the slurry and squeeze out the plum pulp and skins gently into the bowl with the juice. Discard the pits of the plums.
• Return the plum pulp into the thick-bottomed pan and add white sugar and butter.
• Cook the mixture at very low simmer for about 4 hours till it thickens.
• Test the consistency of the jam by dropping a spoonful of it on a plate and refrigerating it for a few minutes. If the mixture is soft-set and is not syrupy, the jam is ready.
• Ladle the jam into hot, sterile jars.
• Wipe the lids clean and place the sterile lids on. Tighten the screw caps well.
• Cool the jars to room temperature.