Plum, Apple & Cardamom Jam

[Guest guest]

Plum, Apple & Cardamom Jam

 

 

1 kg (35 oz) canned whole plums in natural juice, drained, pitted,

chopped

1 kg (35 oz)Granny Smith apples, peeled, cored, chopped

4 cups caster (superfine) sugar

finely grated zest and juice of 3 lemons

5 cardamom pods, bruised (see Tip)

 

 

1. Place plums and apple in a large heavy-based saucepan. Add sugar,

lemon juice, cardamom pods and 1 1/2 cups water. Bring to the boil

over moderate heat, stirring, until sugar dissolves.

 

2. Reduce heat; simmer, stirring occasionally, for 1 hour or until

mixture thickens. Use a large metal spoon to skim surface to remove

any scum.

 

3. Use tongs to remove and discard pods.

 

4. Ladle jam into sterilised jars; seal immediately. Cool to room

temperature. Label, date and store in the fridge.

 

 

 

TIP: To bruise cardamom pods, place on a cutting board; using the flat

side of a large knife blade, press gently to flatten slightly. If pods

are unavailable, use 1/4 teaspoon cardamom seed.

 

TIP: You can use 1 kg (35 oz) fresh plums instead of canned and an 850

g (30 oz) can sliced apple instead of fresh.

 

TIP: Once opened,jam will keep up to 6 weeks in the fridge.

 

 

 

Makes four 1 cup jars.