I’ve always had a knack for messing up words. Well, not really messing up words as much as improving upon them. It runs in the family. My mom once referred to online social networking with the impressively utilitarian word “spacebook.” I have always called cardamom “cardamon.” And even after I knew the right way to say it, I kept saying it the wrong way because it didn’t sound as weird.
I say it a lot; it’s one of my favorites. I get corrected and stick with my version. I’m stubborn (that runs in the family too). That’s why canning is good for me. I can’t do it my way, I have to follow the rules. I did sneak in a little customization here–after my canning gurus said it was ok–the cardamon cardamom. Stubborn, I tell you.
Plum Cardamom Jam
I adapted this recipe from the National Center for Food Preservation. If you’ve never canned before, I’d suggest you can for the first time with someone more experienced and definitely visit the National Center for Food Preservation site.
2 lbs plums, chopped with skins on
3 cups sugar
3/4 cup water
1/8 cup bottled lemon juice
1t ground cardamom
1. Place plums, sugar, water, lemon juice, and cardamom in a medium pot over med-high heat.
2. Use a potato masher or the back of a slotted spoon to crush the plums as they heat. Don’t worry if you don’t get them completely mashed. They will break down further as the mixture cooks.
3. Bring to a boil and heat until mixture reaches 220 degrees. Stir to prevent burning and turn it down a bit if you need to. If you’re like me and don’t have a thermometer, use one of these methods to check if you’ve reached the jellying point (220 degrees).
4. Process in a water-bath canner according to these instructions. Makes 4 half-pints.