Plum Cardamom Jam and a Anolon Advanced 11-Piece Cookware Set Giveaway [sponsored]

finished plum cardamom jam

The first homemade jam I ever tasted was made with homegrown plums. I was just four or five years old and the trees in our backyard were having a bumper year. My mom picked enough to fill her yellow enamel colander, gave them a good rinse under the tap, and turned them in sweet, slightly drippy preserves. We ate those plums over pancakes and with oatmeal every chance we got.

syrupy plums

Though I will often tell people that blueberries are my foundational fruit (and they were the star in my very first solo batch of jam), there is something about the flavor of plum jam that makes my brain go, “ah yes, THIS is what homemade jam should taste like.”

finished plum jam

I recently made my first batch of plum jam for this season (I was asked by Anolon gourmet cookware to develop this particular recipe), from the same kind of sturdy black plums that used to grow in our southern California yard. I added a little ground cardamom for extra depth and I cooked the whole thing in the 7.5 quart wide stock pot from the Anolon Advanced line. Though I don’t normally gravitate towards non-stick cookware for jam making, the width and low walls of the pan made it irresistible.

Disclosure: This is a sponsored post (hopefully that was clear before you got to this disclosure statement). Anolon has compensated me for the creation of the plum jam recipe. They sent me the stockpot in which I made the jam (I did really like it, though), and they’re providing the cookware set for the giveaway. The thoughts and words are still all entire mine. 

Plum Cardamom Jam

Yield: 8 half pints


  • 5 pounds plums
  • 4 cups granulated sugar
  • 1 teaspoon ground cardamom
  • 2 tablespoons freshly squeezed lemon juice


  1. Wash plums well and cut them in half to remove pits. Slice the plums into thin half moons and heap them into a low, wide pan.
  2. Add the sugar and stir to combine. Cover the pan and let the plums macerate for at least an hour.
  3. When the plums are quite juicy and most of the sugar has dissolved, remove the cover from the pan and place it on the stove.
  4. Add the cardamom and lemon juice and bring the fruit to a boil.
  5. Cook the fruit at a controlled boil, stirring regularly, for 30 to 40 minutes, until the plums soften and the syrup thickens. You’ll know when the jam is done because it will become more resistant to stirring, and when you pull the spoon out of the pan, the droplets will be thick and slow moving.
  6. While the plums cook, prepare a boiling water bath canner and 8 half pint jars.
  7. When the jam is done, remove the pan from the heat. Funnel it into the prepared jars.
  8. Wipe the rims, apply the heated lids and clean rings, and process the closed jars in a boiling water bath canner for 10 minutes (do not start your timer until the pot returns to a full, rolling boil).
  9. Once the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool. The lids should seal promptly and will often make a pinging or popping sound as the vacuum forms. When the jars are sealed, the center of the lids will be concave and when pressed, the lid will not move or wiggle.

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600 Responses to Plum Cardamom Jam and a Anolon Advanced 11-Piece Cookware Set Giveaway [sponsored]

  1. 351
    Jess W says:

    My favorite piece of cookware is an inexpensive 6qt pot from Ikea. I use it weekly if not daily; for soups, spaghetti sauce, boiling water, macaroni & cheese, and countless other ways!

  2. 352

    Hmmm.. that’s a tough one, though it probably has to be my 7.5 quart orange Le Cruset dutch oven pot…

  3. 353
    Lizzie says:

    My cast iron skillet!

  4. 354
    Kathie Haney says:

    Right now, my favorite piece of cookware is my omelet pan. I probably use that more than anything else, and it is usually in the drying rack or on the stove – I never seem to hang it back up because of how often it is used.

  5. 355
    Handful says:

    I miss my Grampy’s yellow plum tree. Sweetest plums EVER!

    BTW the pan link didn’t work for me so I didn’t get a look at the giveaway. My fav is probably my 12 qt, cast iron dutch oven – indoors or out. It has traveled many miles with me.

  6. 356
    Jenna MW says:

    I love my Lodge cast-iron skillet so much.

  7. 357
    Elizabeth Bee of Apex says:

    Ice cream maker, currently. I’ve been experimenting with savory vegetable-based frozen items, like tomato salsa sorbet and curried pumpkin sorbet. Yummy.

  8. 358
    Stefanie says:

    My favorite is a little Revereware pot I got from my grandma, followed closely by the Revereware copper-bottom pots from my great aunt’s house. The one from my grandma is the rice pot. Period. That’s what goes in it. Rice. The ones from my great aunt are fairly little so they tend to be my side veggie pots. Those pots are close to indestructible. I love them.

  9. 359
    Giselle says:

    My favorite cookware is my Le Creuset stoneware baking dish – it’s the perfect aqua-green color, isn’t overly large (I am only cooking for the two of us most times) and even has a lid so it’s extra easy to store left overs. Plus it has handles and is great for bringing to pot lucks or just to use as a chip bowl.

  10. 360
    Amy says:

    I have a large skillet style pan that has nice 3″ sides that’s perfect for cooking down sauces, just wish I could do more then one batch at a time. Cooking down 25 pounds of tomatoes takes awhile at just a few ppounds per batch!

  11. 361
    Liz says:

    Cliche for this site, I know, but my big monster Ball canning pot with rack is my favorite. I don’t use it every day, but it just makes some of the larger batch canning I do sooooooo much easier.

  12. 362
    Sarra B. says:

    I adore my 12-inch cast iron skillet and I use it for almost everything, but I am totally smitten with my 3 quart American Kitchen (made in the US!) stainless steel saucier. It’s perfection.

  13. 363
    Asha says:

    My huge Dutch oven. I got it on sale when I was 22. I make everything from curry, to
    Jams to chicken soup in it. One year we even did a tiny turkey in it for thanksgiving. Every time I take it out to cook a plethora of happy memories assult me.

  14. 364
    sara says:

    My nonstick Emeril skillet…I won it from a giveaway on a website (can’t remember which) years ago, and it is amazing.

  15. 365
    Tina says:

    Wooden spoons! I have so many but I just keep getting more!

  16. 366
    Maria says:

    I really love a stainless steel skillet I bought at Ikea. It’s one of their more moderately priced items (not super cheap, but pretty good quality). I use it for jam and lots of other things!

  17. 367
    Frank Saglio says:

    Hands down, my old cast iron skillet is my favorite piece of cookware. It gets used for damned near everything

  18. 368
    Heather says:

    Would not be able to live without my enameled cast iron dutch oven. So many different uses for it

  19. 369
    daisy says:

    I love my slow cooker. It’s not my jam-making pot, but I use it to feed the family while I’m teaching full time and I use it for my fall tomato sauce that needs to cook down overnight.

    The mark-downs might be just enough to draw me into Macy’s.

  20. 370
    Debbie Epps Kennedy says:

    Don’t think I’d make it without my stockpot!

  21. 371
    Deborah says:

    We have an old, large enameled Dutch oven found at a flea market that gets heavy rotation for jam-making, roasting veggie, making stock, you name it. I love that it shows its age, but still does the job beautifully…

  22. 372
    TOM WARNOCK says:

    My All Clad 10 quart stock pot!!!

  23. 373
    Melissa says:

    My Emeril chicken frier is probably my favorite – with it’s higher sides and lid, I can do alot in there! But for whatever reason, my husband hates to wash that pan! lol

  24. 374
    Brianna says:

    My favorite piece is a French oven of unknown origin I found at Goodwill for $12!!! It is bright lemon yellow, has a funky lid & my daughters & I use it exclusively for our oatmeal making every day. It’s crazy how much just looking at it makes me smile, I feel like it was a real treasure find!

  25. 375
    mac says:

    My favorite” pieces” of cookware is my 1970s batch of Cuisinart in chocolate brown!

  26. 376
    Angela says:

    My favorite piece of cookware, that I could not do without, is my cast iron skillet. Stove top cooking,
    oven baking and camping cookouts…but a close second is the dutch oven that faithfully serves during canning season!

  27. 377
    Nancy S. says:

    My favorite is my enameled cast iron dutch oven. I love to cook a pot of stew, soup, etc. and just carry it to the table for serving. It will soon enough be soup/stew days – can’t wait for the cooler days of autumn.

  28. 378
    Donelly Worthington says:

    I love my cast iron skillet, too! Also I finally got an enameled cast iron dutch oven I’ve wanted forever… So love plum jam!

  29. 379
    Chrystie says:

    I had a clear glass stovetop pot for a long time that broke in a move. It was awesome. I loved being able to see whats happening in the pot, and teach my son about the cooking stages of things with it.

  30. 380
    Katie J says:

    My dutch oven is my favorite kitchen accessory! I used it for making jams and jellies, roasting chicken and slow cooked pork and beef!

  31. 381
    Sophie says:

    My favorite piece of cookware is a flat iron griddle! It was salvaged from an old, terrible waffle iron my mother threw off the deck in a fit of rage, and it has a lovely dark seasoning patina on it that make the best grilled cheese sandwiches and french toast.

  32. 382
    Felicia says:

    I love my cast iron pans! I have a large and small skillet, and I never put them away! They live on my stovetop!

  33. 383
    jeanne says:

    I hate to play favorites but I’d have to say my stainless soup, stew, jam, tomato sauce, pasta, bagel boiler, steamer pot…it does everything! I wan to make that plum jam by the way… it’s going in the pot next!

  34. 384
    katklaw777 says:

    Fav skillet is my Grandmas 10″ cast iron fry pan!
    It was my Grandmas, then my Moms and when she passed it came to me.
    It is black and shiny and beautifully seasoned and I take very good care of it.

  35. 385
    Deb says:

    Definately my large te-fal deep 14 inch pan. It sautes, fries, reheats, and does bascially everything. It has a nice glass lid with a hole for steam to escape. This is my second one as I wore the first one out. It gets almost daily use with our family of 5.

  36. 386
    Halley says:

    My Vitamix blender! Closely followed by my pressure canner

  37. 387
    Benjamin says:

    My favorite piece of cookware is the pressure cooker. Makes almost anything, and fast.

  38. 388
    Leah says:

    My 12-inch saute pan! I make everything in it.

    Though I have a not-so-secret plan to abscond with my boyfriend’s enameled cast iron pot.

  39. 389
    Emily says:

    I think it’s my stock pot I found on sale about ten years ago. It’s not anything fancy, but I use it for everything from soup, to canning, to baking no-knead bread.

  40. 390
    Erin K. Sims says:

    my favorite cookware is a pan i got at a garage sale actually! ;D it looks like it’s from the seventies. olive green on the outside of the pan with a wooden handle. it’s nice and large and cooks everything evenly.

  41. 391
    Meg says:

    I love my covered enamelled cast iron dutch oven. I use it for no-knead bread and for stews.

  42. 392
    Jill b says:

    A lovely yellow enamel pot I picked up from a local resale shop. Best pot ever!

  43. 393
    Debby says:

    My favorite piece of cookware is an old stock pot I’ve had for over 30 years – it’s got a couple of dings and the lid doesn’t fit on exactly right, but I love that old stock pot and plan to keep it until I die!

  44. 394
    Britt says:

    My favorite piece of cookware is my enameled cast-iron Dutch oven given to me by my sister-in-law. It makes me feel like a very capable cook!

  45. 395
    Elizabeth says:

    My stock pot for canning!

  46. 396
    penny conklin says:

    I have a steel cookie sheet my dad made in the steel mill he worked at before I was born. It has not seen a silver color that I can ever recall. But it bakes the best cookies, bread, roasted veggies ever.

  47. 397
    Chris says:

    Lately it’s my bread maker – been using it to make pizza dough and bread dough, but not actually to bake the bread. Definitely the best way to go!

  48. 398
    Nicole says:

    It’s tough to decide on a favorite, but I picked up a cheap, orange/red LeCruset oval stock pot at a damaged goods store years ago, and used it for just about everything. It’s super heavy but works so well!

  49. 399
    Marie Foohey says:

    My favorite pot is my Le Crueset Dutch oven

  50. 400
    Ruth Bross says:

    I love my stock pot with only one handle given to me by my friend. can’t wait to try the jam