Plum, orange and cardamom jam from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 29) by Diana Henry

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Notes about this recipe

  • sjwill82 on September 20, 2017

    Fantastic tasting jam. I made a few modifications- I did not have thin skinned oranges as recommended so after softening my quartered slices I removed around half of them after squeezing the remaining juice out. I was worried that it was going to be too bitter! I cooked to just below setting point to give a soft set jam that I like. The result was an usual flavor. Already used in a Victoria sponge cake spiked with orange zest which was very popular!

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