1.

Prepare the plums by chopping them up and removing the pits.

 

2.

Place your prepared plums into your pan (you can weigh them at this point, the general rule is use the same amount of jam sugar as the weight of your fruit).

​

 3. 

Zest and juice one lemon, place the zest and juice into the pan with the plums.

 

 4. 

Place your cardamom pods into your pestle and mortar and crush, then place them into the pan.

​

5.

Heat your pan until the plums start to soften and break up, then add in the jam sugar and vanilla, then stir them both in.

​

6.

Place your sugar thermometer into your pan and leave to boil for around ten minutes, or until the temperature reads 220F/105C.

​

7.

Take your pan off the heat and stir until the foam recedes from the top, if you're struggling to get rid of the phone take a knob of butter and place it on the top of the jam to let it melt, it should disperse the foam.

​

8.

Strain the jam to get rid of the skin from the plum and the cardamom pods, so you have a smooth jam.

​

9.

Pour into sterilised jars and let cool. If you're not sure how to sterilise your jars, have a look at my quick guide on how to sterilise jars here.