“Live life with a little spice.”
Plums are in season here and cardamom and cinnamon means nicely spiced jam; full of autumnal flavour.
I love adding interesting flavours to create new jams.
I grind the cardamom pods with a pestle and mortar…The scent is amazing!
- 500g plums, halved & stoned
- 1 tsp cinnamon
- 8 cardamon pods, seeds crushed
- Juice of ½ lime
- Lime zest
- 250g jam sugar (the one with pectin added)
- 1tbs Port
Plums, lime juice and zest go in first.
Warm sugar, cardamom and cinnamon next.
The Ruby Port adds colour and fruity flavour.
- Stone and chop the plums into a large pan with the lime juice, some lime zest and heat gently for 2-3 minutes.
- Add the warmed sugar, cinnamon and crushed cardamon and stir over a gentle heat until the sugar has dissolved.
- Bring to the boil and cook for about 5 minutes. The skins will separate, but I like to leave them in for added texture.
- Add the Port, stir and watch the jam thicken and go glossy.
- Remove the pan from the heat and test for setting point by putting a little of the hot jam onto a chilled saucer.
- Cooling in the pan allows the jam fruit stay in place.
- Pour into sterilised jars, leave to go cold, seal and chill till ready to use.
I like small clip jars, but for this fridge jam, you can sterilise any jars you have at home.
Fruit and spice…all things nice!
This jam is delicious with toast and scones, but it makes a wonderful base for flans,tarts and pies.
Look out for my next batch of jam,