Plum Spiced Jam

Prep Time: 30 mins | Cook Time: 30 mins | Course: Breakfast | Yield: 10 pints 

Plum and spiced jam tastes like Christmas. This conserve is soft set and low in sugar; I used whole spices but might use ground spices the next time. Great on toast or put a couple of tablespoons in a glass to make a plum cocktail, maybe with some vodka and sparkling water… 

5.5 lbs purple plums, halved and pitted

5 cinnamon sticks

7 whole cloves or 1 tsp ground

9 whole allspice or 1 tsp ground

4 whole cardamom pods or 1 tsp ground

3 cups sugar

Clean pint jars with new lids (I ran them through the dishwasher, but you could also boil them for 10 minutes in a large pot of water).

In a large stockpot, simmer plums while stirring occasionally with cinnamon sticks and other spices for about 30 minutes. When the mixture has thickened to your liking, stir in the sugar and cook another 5-10 minutes. Taste and adjust for desired sweetness. Pick out the cinnamon sticks, then ladle hot jam into jars and place lids on tight. Place upside down on a clean tea towel for several hours. When cool, check to make sure they are all sealed before placing them in the pantry, any unsealed jars should go into the refrigerator.