Derby’s Spiced Plum Jam Recipe
5 half pint (8 oz.) jars
- 4 lbs. black plums, pitted and diced
- 1 cup Vanilla Bean Sugar
- 1 cup granulated sugar
- 3 Tbsp. lime juice
- 1 to 2 tsp. Ground Inner Cardamom Seeds
- 1/4 tsp. Ground Mace
- 1 tsp. Madagascar vanilla extract (optional, use more for sweeter flavor or omit for more spiced flavor)
- 1 1/4 tsp. lemon juice, divided
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This recipe fills about 5 half pint (8 oz.) jars. Sterilize jars with their lids and bands by boiling in water for 10 min. just before filling with jam. Try swapping out the cardamom and mace with cinnamon and ginger. Or try using one of our signature seasonings like Pumpkin Pie Spice or Mt. Baker Chai Spice Seasoning.
Bring plums and both sugars to a light boil in a Dutch oven or heavy-bottomed saucepan. Simmer, stirring often, for 5 min. Pour mixture through a fine sieve into a bowl, pressing on plums to squeeze out juices and syrup. Reserve plum pieces. Return juice to pot and bring to a boil, stirring occasionally, about 10 to 15 min. until syrupy or until a candy thermometer registers 220 degrees. Add reserved plum pieces. Stir in lime juice, cardamom, mace and vanilla. Bring to a light boil then simmer, stirring often, for 15 min. Skim off any foam if necessary.
Add ¼ tsp. lemon juice to each of the sterilized jars. Fill jars with hot plum mixture, leaving about ½ inch headspace at the top of the jar. Seal with a 2-part canning lid and process in boiling water (with jars covered by 1 to 2 inches of water) for 20 min. Turn off heat and let jars stand in the water for 5 min. Remove jars from water and let cool to room temperature, making sure lids are sealed; lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal; otherwise, store in a cool, dark place at room temperature. Use within 1 year and refrigerate after opening.
Great for toast but also delicious in savory applications, like on a cheese plate or as a topping for pork or lamb.
Kate Meckel, Savory Spice—Southlands/Aurora, CO