Plum, Orange and Cardamom Jam

Such beautiful color, just adding this to a table
in a pretty glass dish, would add a sparkle
and lots of smiles to any family dinner.

cooking and thickening, it smells fabulous!

I can't wait to use this jam, when the falls season really rolls in.
When we all cook those delicious Sunday dinners,
with a roast in the oven.  The whole house feels warm and
smells so good.
This jam would be especially amazing with a roast pork or
herb seasoned pork chops.
Or a dollop on a warm scone could be just as enticing!

As Always,

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 4 - 250ml jars

2 oranges

100ml water

700g yellow or red plums

juice of 1 orange

juice of 2 limes

seeds from 10 cardamom pods

500g sugar

Cut the oranges into quarters and then slice very thinly.  Add to a small saucepan with water, bring to a boil and cook for 15-20 minutes.

Cut the plums in half and remove the stone, slice the flesh and place in a large heavy bottomed saucepan, with the cooked orange, orange juice, juice from 1 lime and the cardamom seeds. Bring to a simmer slowly, stirring to prevent the fruit from sticking to the bottom of the pot.  Cook for 10-15 minutes or until the plums are soft. 

Add the sugar and stir until it has dissolved. Increase heat and cook to setting point. (104C degrees).

Approximately 10-15 minutes  When jam is ready, remove from heat and stir in the juice from the remaining lime.  Allow the jam to sit for 10 minutes.

Ladle jam into hot, sterililzed jars.  Screw the lids on tightly and allow the jam to cool. 

Label and date the jars.