Categories: Jelly- Jam -Preserves

Ingredients

• 4 lb. diced black plums
• 2 cups sugar
• 3 Tbsp. fresh lime juice
• 1 to 2 tsp. freshly ground cardamom

Directions

1. Bring plums and sugar to a light boil in a Dutch oven over simmer, stirring often, 5 minutes. Pour through a fine wire-mesh strainer into a bowl, gently pressing with a wooden spoon to squeeze out juices. Reserve plum pieces. Return juice to Dutch oven; bring to a boil over medium-high heat, stirring occasionally.

2. Boil, stirring occasionally, 10 to 15 minutes or until syrupy and a candy thermometer registers 220 degrees. Add reserved plum pieces and any accumulated juices. Stir in 3 Tbsp. fresh lime juice and cardamom. Bring to a light boil over medium-high heat, stirring often; simmer, stirring often, 15 minutes. Skim off foam with a metal spoon, if necessary. Pour hot mixture into 5 (8oz.) hot sterilized jars, filling to 1/2 inch from top. Seal and process in a hot water bath.

3. makes 5 (8oz.) jars

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