Vanilla Cardamom Plum Jelly

Recipe by Rinshinomori
READY IN: 45mins
YIELD: 4 8 oz
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs plums, seeded, and chopped with skin left on (use food processor)
  • 1
    cup water
  • 12
    cup brandy (can use water)
  • 1
    lemon, juice of
  • 16
    cardamom pods, crushed
  • 2
    tablespoons powdered fruit pectin
  • 1
    teaspoon vanilla
  • 3 14
    cups sugar
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DIRECTIONS

  • Prepare jars and lids by sterilizing in hot water.
  • Line a colander with cheesecloth and place it inside a bowl.
  • Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes.
  • Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice.
  • Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred.
  • Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top.
  • Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
  • Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.
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