Vanilla Cardamom Plum Jelly
Capture the essence of late summer flavors with this luscious Vanilla Cardamom Plum Jelly, a perfect blend of juicy ripe plums, warm cardamom, and fragrant vanilla bean. This recipe transforms simple, natural ingredients into a jewel-toned preserve that’s as beautiful as it is delicious. Simmered to perfection, the jelly achieves the ideal balance of tartness from fresh lemon juice and sweetness from granulated sugar, while the subtle spice of cardamom and creamy notes of vanilla elevate it to gourmet status. Ideal for spreading over toast, pairing with cheese, or as a glaze for roasted meats, this homemade jelly is easy to prepare and stores well for up to a year. Bring a touch of elegance to your pantry with this delectable recipe that’s sure to impress!
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Recipe Information
Ingredients
- 1000 grams ripe plums (pitted and roughly chopped)
- 600 grams granulated sugar
- 2 tablespoons lemon juice
- 1 piece vanilla bean (split and seeds scraped)
- 1 teaspoon ground cardamom
- 120 milliliters water
Instructions
Wash the plums thoroughly under running water and remove their pits. Roughly chop the plums into small pieces.
In a large, heavy-bottomed pot, combine the chopped plums and water. Cook over medium heat until the plums soften and release their juices, about 10-12 minutes.
Using a fine mesh strainer or cheesecloth, strain the cooked plum mixture into a clean bowl to extract the juice. Discard the solids.
Measure the plum juice to ensure you have 3 cups of liquid. If you have less, top it up with additional water.
Return the measured plum juice to a clean pot. Stir in the granulated sugar and lemon juice until dissolved.
Add the vanilla bean (including seeds) and ground cardamom to the pot. Bring the mixture to a boil over medium-high heat, stirring constantly.
Once boiling, reduce the heat to medium and let the jelly simmer. Stir frequently and skim off any foam that forms on the surface. Use a candy thermometer to check if the mixture reaches 105°C (220°F), the jelly setting point.
To test if the jelly is set, place a small spoonful on a chilled plate and let it cool for 1 minute. If it wrinkles when pushed with a finger, it’s ready. If not, continue cooking and testing in 5-minute intervals.
Once the jelly reaches the desired consistency, remove the pot from heat and carefully discard the vanilla bean pod.
Ladle the hot jelly into sterilized glass jars, leaving about 1/4 inch of headspace. Seal the jars with their lids and process them in a boiling water bath for 10 minutes to ensure proper preservation.
Let the jars cool completely at room temperature. Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 715.9 g | 260% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 699.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
