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Quick Small-Batch Vanilla Cardamom Plum Jam Recipe Without Pectin

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A quick and easy small-batch plum jam infused with warm cardamom and rich vanilla, made without pectin. Perfect for those unexpected plum surpluses or last-minute breakfast plans.

Ingredients

Scale
  • 1 pound (450 grams) fresh plums, ripe but firm
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 5–6 green cardamom pods, lightly crushed
  • 1/4 cup (60 ml) water

Instructions

  1. Wash the plums thoroughly. Cut them into quarters, removing the pits. For chunkier texture, leave pieces as is; for smoother jam, lightly mash the plums with a fork or potato masher. (10 minutes)
  2. Crush the cardamom pods gently using the back of a spoon or mortar and pestle to release their aroma. Set aside. (2 minutes)
  3. In a medium-sized heavy-bottomed saucepan, combine plums, sugar, lemon juice, water, vanilla bean seeds, and the scraped pod. Stir until the sugar starts to dissolve. (3 minutes)
  4. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Reduce heat to medium-low and let simmer, stirring every few minutes. The jam will thicken as water evaporates. (20-25 minutes)
  5. Test the jam consistency by placing a small spoonful on a chilled plate. After a minute, run your finger through it. If it wrinkles and holds shape, it’s ready; if still runny, continue simmering and check every 5 minutes. (5-10 minutes)
  6. Remove cardamom pod shells using a spoon or fine mesh strainer to avoid bitterness. (2 minutes)
  7. Pour hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe rims clean and seal tightly. Let cool to room temperature before refrigerating. (5 minutes)

Notes

Stir frequently to prevent burning and ensure even cooking. Use ripe but firm plums for best texture. Test jam set with the chilled plate method. Remove cardamom pods after cooking to avoid bitterness. The jam thickens more as it cools, so avoid overcooking. For a dairy-free twist, serve on coconut yogurt or almond butter toast. Can substitute cardamom with ground cinnamon if needed.

Nutrition

Keywords: plum jam, vanilla cardamom jam, small-batch jam, no pectin jam, quick jam recipe, homemade jam, fruit preserves

Find it online: https://milacook.com/quick-small-batch-vanilla-cardamom-plum-jam-recipe-without-pectin/