Honeyed Plum-Cardamom Jelly

small HoneyPlumCardamomJelly

Honeyed Plum-Cardamom Jelly with tea

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)

Allison says: “If you’re lucky enough to have a plum tree (or have a friend who does!), and you have access to a good quantity of fresh plums in season, give this gorgeous, deep-purple jelly a try! Laced with the subtle, quietly complex flavor of cardamom, this jelly is a sophisticated accompaniment to scones at breakfast or afternoon tea.”


Before You Begin:
Prepare calcium water. To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

Yield: 4 to 5 cups

Honeyed Plum-Cardamom Jelly Ingredients

4 pounds ripe, sweet plums
1 1/4 cups water
1 1/2 teaspoons ground cardamom
1/4 cup lemon juice
5 teaspoons calcium water
1 cup honey
5 teaspoons Pomona’s pectin powder

Honeyed Plum-Cardamom Jelly Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Rinse, remove pits, and quarter plums, and then combine in a saucepan with the 11/4 cups of water. Bring to a boil over high heat, reduce heat, and simmer, covered, for 7 to 15 minutes, or until fruit is soft, stirring occasionally. Remove from heat and mash plums.

3. Transfer mashed fruit to a damp jelly bag or layered cheesecloth, suspend over a bowl, and allow juice to drip until dripping stops—at least 2 hours. Discard fruit pulp or save for another use.

4.. Measure 4 cups of the fruit juice and combine in a saucepan with cardamom, lemon juice, and calcium water.

5. In a separate bowl, combine honey and pectin powder. Mix thoroughly and set aside.

6. Bring fruit juice to a full boil over high heat, and then slowly add pectin-honey mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

7. Can Your Jelly: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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5 thoughts on “Honeyed Plum-Cardamom Jelly

  1. This jelly is delicious with an almost floral taste. The amount of cardamom is spot on. I did add an additional 2 tablespoons of sugar per cup because I thought it was a bit “lean.” Thanks Pomona’s Pectin for this recipe. It is a keeper.

    • Hi Colleen,
      Thanks so much for telling us about your experience with this recipe. We really appreciate your feedback. I am going to pass your comments on to Allison Carroll Duffy, our cookbook author and the creator of this recipe.

      Thanks for using Pomona’s Pectin — and Happy Jamming!

  2. I used the ‘make as preserves’ instructions and used chopped plums. It is great!! I didn’t have ground cardamom so I had to split the pods open and use my mortar & pestle to grind the little seeds. The whole kitchen smelled amazing. Took me right back to my student days in the Middle East! This jelly (preserves!) tastes lovely, but smells even more amazing than it tastes. I skimped a little on the honey, and if I did it again I’d probably use the whole amount, but it still tastes fabulous. Makes me want to try cardamom in all sorts of things now!!!

  3. I love cardamon and plums. I wish this was a preserve. Can I make it a preserve? I like preserves. I don’t like jelly if I can avoid it. Fussy me.

    • Hi Michelle,
      I spoke with Allison, the cookbook author, and she didn’t see any problem with substituting 4 cups of mashed plums for the plum juice in this recipe. The recipe would change as follows:
      1. No need to cook the plums in 1 1/4 cups of water. If the plums are soft enough, just mash them. If the plums are firm, and you want to soften them, you can bring the chopped fruit to a boil with 1/2 cup of water and simmer 5 minutes, stirring occasionally.
      2. If you are using sweet plums, change the pectin amount to 3 teaspoons and the calcium water amount to 4 teaspoons.
      3. If you are using sour plums, omit the lemon juice and change the pectin amount to 2 teaspoons and the calcium amount to 2 teaspoons.

      I am planning to try this myself, but would love to hear how it turns out for you.

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