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a photo from the side of an open jar of CARDAMOM PLUM JAM with two crackers that have cream cheese and jam on them
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4.67 from 3 votes


This jam is everything that is right in the world. 
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: jam
Cuisine: American
Keyword: cardamom plum jam
Servings: 9 bottles
Calories: 220kcal
Author: Loaves and Dishes


  • 4 lbs fresh plums
  • 3 Tbs bottled lemon juice
  • 4 tsp Ground Cardamom
  • 1 package of Sure-jell
  • 8 Cups Granulated white sugar


  • Wash the plums and gather your canning supplies while the plums dry. See the instructions for “How to make and Can Strawberry jam” for basic canning instructions.
  • Cut the plums into small pieces, removing the seed. Once all of the plums are cut, place in a 6-8 quart stock pot on the stove top.
  • Mix in the lemon juice, cardamom and then whisk in the Sure-jell.
  • Heat over medium high heat on the stove top until the plums come to a full rolling boil that can’t be stirred down.
  • Add the sugar all at once and continue to heat on medium high until it comes to a full rolling boil again.
  • Once boiling time for 1 minute and then remove from the heat.
  • Skim off any foam that accumulates.
  • Place into hot half pint jars allowing ⅛ inch head space.
  • Can in water bath for 10 minutes.


The skins of the plums may be larger than  you like, simply remove or break up before jarring. 


Calories: 220kcal