BLOOD PLUM & CARDAMOM JAM

Makes about 4 cups

1kg (about 10 medium) blood plums

3¾ cups organic raw sugar

½ teaspoon ground cardamom

Place 2 saucers in freezer for testing jam. Cut plums in half and remove stones. Place plums, sugar and cardamom in a jam pan or a large, deep saucepan over a medium heat. Cook, stirring, for 8–10 minutes or until sugar dissolves and mixture boils. Simmer, stirring often to prevent jam catching on base of pan and regularly skimming any scum from surface, for 20 minutes or until jam reaches setting point. To test if jam is at setting point, remove a saucer from freezer. Place 2 teaspoonfuls of jam on saucer. Stand for 2 minutes, then run a finger through centre of jam — if surface wrinkles and jam remains in two portions, it’s ready. If jam begins to fill space made by your finger, cook for a further 5–10 minutes and retest using remaining saucer. Ladle hot jam into sterilised jars and seal. Invert for 2 minutes. Turn upright and cool. Label, date and store in a cool, dark place for up to 1 year. NOTE To sterilise jars, place glass jars upright in a cold oven and set temperature at 100°C. Once oven temperature has reached 100°C, heat jars for 10 minutes. Meanwhile, place metal lids in a saucepan of boiling water and simmer for 3 minutes. Using metal tongs, transfer lids to a wire rack to dry or dry with paper towel.