Traditional Spiced Plum Jam

Tap a timecode to jump the video there — the current step is highlighted while it plays.

1. 1

   Wash the plums thoroughly in lukewarm water, then halve them and remove the pits.

   💡 You can use harder, less ripe fruit because the natural pectin helps it gel.

   plums 3 kg

   ▶ 1:16

2. 2

   Place the plums in a large pot and add the brown sugar, vanilla pods, cinnamon sticks, and cardamom pods.

   💡 The brown sugar gives the jam a slight caramel note.

   plums 3 kgbrown sugar 500 gvanilla pods 2cinnamon sticks 4cardamom pods 10

   ▶ 1:31

3. 3

   Mix everything briefly to coat the fruit in sugar and let it sit for 30 minutes until liquid forms.

   💡 The liquid formed during this time prevents the jam from burning at the start of cooking.

   ⏱ 30 minutes▶ 1:54

4. 4

   Place the pot on the stove and bring the mixture to a simmer over low heat.

   💡 Ensure the jam simmers slowly and evenly while stirring occasionally.

   🔥 simmer → low heat▶ 2:10

5. 5

   Simmer the mixture for 3 hours without a lid, stirring occasionally as it thickens.

   💡 Never cover the pot during cooking to allow liquid to evaporate and thicken the jam.

   🔥 simmer⏱ 3 hours▶ 2:20

6. 6

   Fill the hot jam directly into clean, sterilized jars until full, then immediately seal with a lid.

   💡 The jam will thicken a bit more as it cools.

   ▶ 2:47

7. 7

   Let the jars cool at room temperature.

   ▶ 2:58

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: inthekitchenwithelisa on YouTube