Chop the plums (food processor is best as these are juicy and you want that juice for the jam)
scrape the vanilla bean pod to get the seeds.
Add the chopped plums, plum juice, lemon juice, pectin, vanilla bean seeds and the vanilla pod to a large pot and bring to a boil stirring constantly.
Boil for 1 minute
Add the sugar 1 cup at a time, stirring constantly, once you have all the sugar in, bring the mix to a boil again.
Boil for 4 minutes
Remove from heat & remove the vanilla bean pod from the pot
Add 1 tsp. cardamom extract & stir vigorously.
Add to hot canning jars - leaving 1/2" headspace. Be sure the top rims are wiped clean. (use a warm water/vinegar soaked cloth to remove any sticky residue). Top with hot lids and screw the bands on. Quickly flip the filled jars upside down (on their lids) onto a soft towel. Let them rest upside down for 5 minutes. Flip the jars back to the right side up. Jar lids will "pop" just like with water bath canning to indicate sealing. This method is known as the flip method and is NOT a USDA approved method. Can it this way at your own risk. You can also store this in the freezer.
Our plums will be ready in a couple of weeks and we are excited to try your recipe. I haven’t been able to find cardamom extract. Do you have a recipe for that? Or a good place to purchase it?
Thanks so much!
I found it online. It’s basically vodka and green cardamom pods steeped for 2-3 days.
Steep 2-3 days (any longer and it will become bitter) – strain through cheesecloth.
1/4 cup green cardamom pods (crush the green pods in a bag – rolling pin?)
1/2 cup vodka