Italian plums, also called Italian prune plums, turn a beautiful red when cooked. They tend to be less juicy than other plums and are known for their sweet flavor when cooked. They make a really delicious jam. These freestone plums are also so easy to prep – just cut in half and remove the pit!

I have written in instructions for how to can the jam in the oven. Jam is considered a high-acid food and so is unlikely to become contaminated with anything toxic when processed properly. The jars are sterilized in the oven before use and will seal as they cool. Alternatively, you could use the water bath method or freeze what you don’t plan on eating within a few weeks. As with any home canned foods, double check for any potential signs of spoilage before consuming.

Italian Plum Jam

Lightly adapted from The Blue Chair Jam Cookbook by Rachel Saunders

Yield: 5-6 8-oz jars

4 lbs Italian Plums, pitted and halved

1 ½ lbs sugar

3 oz lemon juice

2 oz brandy

1 Tb green cardamom pods

In a large bowl, combine the plum halves, sugar, lemon juice, and brandy. Cover and refrigerate overnight or up to 72 hours.

The next day, preheat the oven to 250°. Place jars and lids in a sturdy roasting pan or baking sheet. Place the pan, with the jars, in the oven and heat for at least 30 minutes. I usually leave the jars in the oven until I’m ready to fill them. Place a small plate with several teaspoons or other small spoons into the freezer.

If you have a mortar and pestle, use it to lightly smash the cardamom pods. You want to open up the pods a bit, but not totally pulverize them. If you don’t have a mortar and pestle, spread the pods out on a cutting board and carefully smash them with something heavy such as a large mug. Transfer the cardamom to a stainless steel tea infuser.

Transfer the fruit to a large pot and add the cardamom filled tea infuser. Bring the mixture to a boil over high heat and cook for 35-45 minutes, stirring frequently. As more moisture cooks off, adjust the heat down as necessary to maintain a rapid boil but to minimize excessive splashing. As you are cooking, skim off and discard any surface foam.

When the mixture has thickened and is done (see note below), turn off the heat and remove the tea infuser. Pull the hot jars from the oven and carefully fill them with the hot jam, leaving about ¼ – inch of space at the top. Wipe the top of the jars clean with a damp paper towel. Carefully affix the lids, using a towel to help protect your hands from the hot jars. Return the pan, with the filled jars, to the oven and heat for an additional 20 minutes.

Remove the jars from the oven and place on a wire rack to cool to room temperature. Carefully check each jar to make sure it sealed before storing.