October 6th. Reliably, like every year in early October, there is a bowl full of old plums in my kitchen. They are already at varying degrees of bruised, shrivelled, and slightly alcoholic. They’ve been there for a week. I don’t think it’s intentional, but always during the last shimmer of plum season I buy lots, and only ever manage to save them in the nick of time, with jam.
I cut up the plums yesterday, mixed them with just under half their weight in sugar, added the juice of one lemon, and let them macerate overnight in the fridge, stirring once or twice as the sugar tends to slide to the bottom.
Now to figure out whether to add anything. I usually turn to ginger or bay leaf with plums, but today I am wondering — cardamom?
‘Save the plums’ jam
1kg plums
850g light brown sugar
Juice from 1 lemon
Optional: 6 pounded cardamom pods / one or two bay leaves / finely cut ginger
Wash and pit the plums. In a bowl, mix together the plums, sugar, lemon juice, and the spices or herbs if using. Cover and leave to macerate overnight in the fridge. Stir once or twice as the sugar will sink to the bottom.
The next day, transfer the mixture to a heavy-bottomed saucepan, bring to a boil, and cook at a lively simmer for about 15 minutes, stirring regularly.
Meanwhile, in another pan half-filled with water, bring to a boil and sterilize 3 or 4 jars for 5 minutes.
Once the simmer slows down and the jam is ready, scoop the jam into the jars and close the lid immediately.
[ => To check that the jam is setting, place a spoonful in a saucepan in the fridge for a few minutes and check that the liquid is starting to run thick.]
Wait a few weeks, if possible, before using.
Earlier ‘save-the-plums’ jam ventures:
Greengage plum jam with lemon and bay leaf
Damson and Victoria plum jam with lemon and ginger
Plum jam with candied ginger
Nettle and Quince 