Spiced Plum Jam | Low Sugar Jam
Sweet, juicy plums are paired with warm cinnamon and fragrant cardamom to create a cozy, flavorful jam that's perfect for late summer and early fall. Like all of my homemade jams, this recipe is made with less sugar than traditional recipes, allowing the fresh fruit to truly shine. While this jam is wonderful on fresh sourdough toast, homemade biscuits, or stirred into yogurt, my favorite way to enjoy it is on a grilled cheese sandwich. The combination of buttery toasted bread, melty cheese, and the sweet warmth of the cinnamon-cardamom plum jam is absolutely incredible.
Equipment
- Canning jars
- 1 stick blender
Ingredients
- 4 1/2 cups pitted plums - chopped not peeled
- 1/2 tsp cinnamon
- 1/2 tsp cardamon
- 1/4 cup lemon juice use bottled
- 4 tsp calcium water included in Pomona's Pectin box
- 3/4 cup cane sugar 1 cup if you prefer sweeter
- 3 tsp Pomona's Pectin
Instructions
Making the Jam
- Start by washing and sanitizing your jars and lids in hot water. You can keep the lids in hot water, some say it helps to seal better, but I have tested both ways and have not noticed any difference.
- Next wash and pit the plums. (I do not peel.)
- Prepare the calcium water by mixing 1/4 tsp calcium powder from the Pomona’s Pectin box with 1/4 cup water. You will not use all of this water mix, you can save it in the fridge for another batch of jam, or simply dump it when done. I find I always have more calcium powder than pectin.
- Next measure the plums into a pan. Add the lemon juice, cinnamon, and cardamon. Bring to a simmer. We like a smoother jam, so I use an immersion blender to blend till mostly smooth. You can also just mash till it reaches your desired texture, but it helps to blend the peels for a smoother texture. Add calcium water; stir well. Bring the fruit mixture to a full boil.
- Meanwhile, measure sugar (or sweetener of choice), add pectin and mix thoroughly.
- Once fruit mixture is at a full boil, add the pectin/sweetener. Stir vigorously to dissolve the pectin. Continue stirring until it returns to a full boil. Remove from heat.
- Fill your prepared jars with jam, filling to 1/4″ of top. Wipe the rims of the jar well, any food on the rim will effect the ability to seal. Close with the 2-piece lids. You want a finger-tight close to can. If doing hot water bath to seal for longer term storage, follow the next instructions, if not, your jam is ready to cool then refrigerate.
Hot Water Bath Canning
- If you want to preserve for later, hot water bath is a very simple process to safely seal your jars, making it shelf stable for at least a year.
- Place filled jars in a pot large enough to be able to cover the jars. Fully cover the jars with water and bring to a full boil. Boil for 10 minutes. (add 1 more minute for every 1000 ft above sea level) Remove the jars from the water and let cool. Enjoy the beautiful sound of jars sealing. Once cooled check for seals – the lid will be sucked down in the center if sealed. If not sealed refrigerate or freeze.
- Disclaimer: This is only a suggested time for hot water bathing, please do your own research. Feel free to check out the USDA website to find the recommended times they give.
Notes
I do an optional test to make sure it is the thickness we like after it reaches the final boil. I put a small amount of jam on a spoon and place it in the freezer for a few minutes to cool fully. Remove the test spoon from the freezer and see if it is the thickness that you like. If it is too runny, starting with 1/4 tsp at a time, you can mix more pectin with sugar and add it to the jam. Bring to boil and test again.