Plum Cardamom Jam

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

  1. 551
    Meagan Jackson says:

    My current favorite is a Calphalon griddle pan. Perfect size to make an egg sandwich.

  2. 552
    Kelly M says:

    First, this recipe looks AMAZING…I am a plum lover and anything with cardamom is a bonus. My favorite piece of cookware is a toss up between my echo-friendly dutch oven and my wok. Both have gotten my husband and I through several moves, several tight-spaced kitchens and several wonderful meals. Cheers!

  3. 553
    Rebecca says:

    If I had to choose a favorite I think it would be my stock pot. I love making soups and stews even in the summer (works great for chicken and dumplings too!)

  4. 554
    Yvonne G. says:

    My favorite piece of cookware is my dutch oven. So very versatile!

  5. 555
    Jill T. says:

    I love my Staub Dutch oven!

  6. 556
    Shannon H Like Happy says:

    My current favorite is my dutch oven. Lovely and so many uses!

  7. 557
    Katie says:

    We “splurged” on a mini-food processor as a present to ourselves at Christmas, and it seems like we use it almost every day! That baby does everything. Thank you for the chance to win! I stumbled across your blog today on a hunt for pear butter instructions, and over the course of this afternoon I think I’ve spent at least 3 hours here reading. Thank you!

  8. 558
    Maria D. Kreismer says:

    Just got a new cast iron camp dutch oven from Lodge. Cant wait to try out some of the recipies! 🙂

  9. 559
    Dori says:

    My cast iron skillet – you can fry, bake, roast, shimmy – whatever you choose!

  10. 560
    rachel says:

    love plums- but love blueberries more. would love summer jam in February. Plum ain’t too shabby either: though peach and lemon thyme sounds appealing to me right now….

  11. 561
    Judy says:

    My favorite is an old oblong covered Le Creuset baker. Right size, weight…everything!

  12. 562
    Vanessa says:

    My big french oven, I can make soups, jam, anything in it!

  13. 563
    Dawn Monroe says:

    My absolute favorite is a large iron skillet my mother in law bought me from a yard sale. It makes the best upside down pineapple cake ever!

  14. 564
    Danelle says:

    I love my iron skillet! Can’t make pineapple upside down cake without it!!

  15. 565
    Erin says:

    My favorite is my medium nonstick skillet. It’s showing some wear though! Also, my favorite jam out of all the ones I have made is Plum Amaretto–the Plum Cardamom one looks delicious!

  16. 566
    Ashley Todd says:

    8″ Cast Iron skillet, for sure. It was one of the first pieces of new cookware I bought for myself, back in 2004, and it’s come with me to every house I’ve lived in since.

  17. 567
    Bronwen says:

    This past year, it has been a shallow le creuset roasting pan. I throw cut veggies in there w/ any seasoning & it roasts them perfectly.

  18. 568
    Chrissy B says:

    Not sure how I got by before acquiring my cast iron skillet; I use it on a near daily basis!

  19. 569
    Lanie Gerber says:

    I was excited to see this website as I was looking for more recipes to use up gallons of plums and blackberries in my kitchen. New pans couldn’t hurt! My Ebbleskiver pan…cast iron WITH the lip is my all-time favorite.

  20. 570
    freda tucker says:

    my cast iron skillets that belonged to my mother are my favorite. I use them daily.

  21. 571
    Sharon says:

    Even though I can’t enter, I had to comment on that beautiful jam you made!! I’m going to try may hand at some with Cardamom in it too!!!

    My favorite piece of cookware is an old cast aluminum HealthTec dutch oven. I found it in my second husband’s garage when I moved in after our wedding. It was the first thing I packed into my car when I moved, many years later!!! I’ve baked a chicken, made jam, simmered soup & fried eggs in that thing. The lid fits so well that you can put soup on to simmer & turn the stove down so low it’s just barely on & go out into the garden for the day & it won’t go dry. I quickly browned a pork roast it once & forgot to turn it totally off before I went out. It simmered all day long with the stove just barely on like a slow cooker & presented me with a roast that fell apart when I got home. The only things I use in my kitchen now that I’m old & single are that pot, a non-stick skillet for stir fry, my Foreman Grill & the slow cooker.

  22. 572
    Xuan Q. says:

    My favorite piece of cookware is my calphalon saute pan. I got it in college and it’s still the best piece, I use it for everything. That plum recipe looks beautiful!

  23. 573
    Kathy Kent says:

    Favorite piece of cookware – has to be the amazingly versatile dutch oven. Don’t know what I ever did in the kitchen without one!

  24. 574
    Melanie says:

    I may have to adjust my farmer’s market agenda to pick up some plums; I think that the color alone persuaded me!

    Anyhow, my favorite is a big Le Creuset pot that my husband and I use all the time to make stews, pasta sauce, jam, whatever…I hesitated about purchasing that thing for so long, but it was so worth it. I am hoping to make some plum butter in it this weekend!

  25. 575
    Schirin says:

    My favourites are and always have been a collection of dutch ovens, small and large. I cook, roast, and bake in them. Thank you!

  26. 576

    I love a stockpot. It’s just so utilitarian!

  27. 577
    Jennifer says:

    I just got a great nonstick omelette pan that is my new favorite!

  28. 578
    Loree Dawson says:

    My favorite piece of cookware is my dutch oven. I use it for just about everything from soups to jams!

  29. 579
    diana kinder says:

    My most used item is a 2 qt sauce pan!

  30. 580
    Vanessa L. says:

    My favorite piece is my lodge dutch oven 🙂

  31. 581
  32. 582
    Kat K. says:

    My favorite piece is my Le Creuset dutch oven.

  33. 583
    Brandon K. says:

    I like the assortment of cast iron skillets we have.

  34. 584
    Maggie says:

    My fave is an old strainer I inherited from my grandmother. It’s falling apart and I’ve been looking for a suitable replacement for ages. So far, nothing is quite right.

  35. 585
    KellyB says:

    My favorite piece of cookware is my 12 inch cast iron skillet. From stovetop to oven easily and the even heat is a joy.

    Your jam looks wonderful.

  36. 586
    Norma says:

    Cast iron skillet.

  37. 587
    Jennifer says:

    Definitely my LeCreuset 12″ skillet. Use it every day.

  38. 588
    Cindy Lafaro says:

    Love my revere ware, my Moms older and heavier are even better.

  39. 589
    Anne S. says:

    My current favorite piece of cookware is a 10″ cast iron skillet that was passed down to my hubby from his great grandmother. So many things have been cooked in it over the years. It is just so versatile.

  40. 590
    chris c says:

    well if a grill/smoker grate counts, thats it.. if not the very same skillet listed ^

  41. 591
    Shirl says:

    My favorite is my soup pot. I use it for making soups, beer, and spaghetti sauce. It gets a work-out all year.

  42. 592
    Suzanne says:

    My favorite piece of cookware is my Le Creuset oven we got as a wedding present! We use it for everything.

  43. 593
    Ruth says:

    Definitely, my skillet

  44. 594
    ShaPea says:

    My stainless steel GreenPan stock pot. My mom and I use it every summer to make all different kinds of jam. We then share our jam with family and friends during the holiday season.

  45. 595
    Yafa says:

    My current favorite pan is a very large (14″?) non stick skillet we picked up at a friend’s yard sale. We can cook 3 over easy eggs at once or pan fry a large quantity of anything. Our cast iron skillets are not as large and my 30 year old wok is not flat, though they have also been favorites in the past.

  46. 596

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