Breakfast / Brunch
Vanilla-Cardamom Plum Jelly
Savor the flavors of summer by making homemade preserves. Simply follow our tutorial How to Make Homemade Preserves. Then give this recipe for Vanilla-Cardamom Plum Jelly a go. It has the perfect consistency, not too set, and not too loose. The mild plum and vanilla flavors get a boost from cardamom, resulting in a jelly that’s both delicate and rich-tasting.
Ingredients
PRESERVES COUNTDOWN
Steps leading up to processing
- Start by preparing preserves recipe, following cooking times.
- 20 minutes before recipe is done, place empty jars in canner and add hot water.
- 5 minutes before recipe is done, place flat lids in hot water; leave them there until all the jars are filled.
- Remove jars from canner and drain; fill with hot preserves and cover with two-piece lids.
Instructions
Line a colander with cheesecloth and place colander inside a bowl; set aside.
Bring plums, water, and cardamom to a boil in a large pot over high heat. Reduce heat to low, cover, and simmer until fruit is soft, about 15 minutes.
Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. If necessary, top off with water to yield 2¾ cups juice.
Return juice to pot with pectin, vanilla seeds, and scraped vanilla pod; bring to a full rolling boil over high heat until mixture doesn’t stop bubbling when stirred.
Prepare jars and lids as described in How to Make Homemade Preserves.
Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top of mixture. Remove and discard vanilla pod.
Ladle jelly into hot jars, filling them to within ¼ inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes. See How to Make Homemade Preserves for storage directions.
A food processor is a great tool for finely chopping the plums. Transfer chopped plums to a pot with water and cardamom.
Avoid the urge to press or squeeze the plum mixture as it’s draining, because that could result in jelly that’s cloudy.
Jelly is made from strained fruit juice, jam is made from crushed fruit, and fruit butter is made from blended whole fruits.
Nutritional Facts
Nutritional Facts
Per Tbsp.
Calories: 34
% Daily Value*
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Carbs 10g 3%
Fiber 0g 0%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.