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Lordy Lordy this is one delicious and beautiful jelly...so sophisticated in its flavors. I bet it would make a stunning thumbprint cookie. At any rate I hardly changed a thing except to add about 8 chopped prunes to deepen the color and flavor. I also very coarsely chopped the prunes in about 1/2-1 inch chunks. Here's almost the best part...instead of pitching the plums after draining them and making the jelly I transferred them bit by bit back to the jelly pot, picking out the cardamom pods as I went. Then I drizzled the cooked plums with honey and vanilla. I buttered a souffle dish, packed the bottom with shortbread crumbs ( you can use whatever cookie or stale cake crumbs you have). I spread the plum mixture over the crumbe and topped the whole thing with a recipe of egg custard but you can use any cooked custard I imagine. Do not use any packaged pudding mix please...this is way too delicious to contaminate with instant pudding. The result is beyond wonderful....and it all started with this terrific jelly. Thanks so much for this wonderful recipe.

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CampChatsworthCook October 27, 2011

Our Satsuma Plum tree is bursting with plums so decided to try this one out as the ingredients intrigued me. So glad I did, I did do a couple things different the biggie is added 1 chopped habenero pepper to the mix of simmering plums (was looking for a spicy jelly) and then after draining added an additional one to the juice mixture so I'd have little flecks in the jelly. I also doubled the amount of pectin as my box stated I should add the whole thing so was a little worried. The end results was a stunning ruby colored jelly with little flecks of pepper and a spicy tang that just peeked through the already amazing flavored jelly. This is going to be a stand by every year. Will make a lovely addition to any gift baskets I make this year.

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Bonnie G #2 September 18, 2014
Vanilla Cardamom Plum Jelly