4 cups plums
10 seeds of cardamom
2 large pieces of cinnamon bark
1 teaspoon ginger
Many years ago my parents planted a plum tree in their garden. Over the years the tree went somewhat wild, it yields small fruit, kind of acidic, not suitable to be eaten raw. In season the tree is brimming with fruit. There are so many of plums that my parents give them away to all friends and family. And why would the plums be so popular? While being cooked, the small and sour fruit turns into the most delicious jam. Not only the color turns the shade we usually associate with the color plum, but the taste is the most unusual. Wonderful, distinct taste of plums with slight bitterness is something we love most. This time I cooked the plums without sugar, with cardamom seeds and cinnamon to add another layer of taste. It will not last until winter. I used the jam for the brioche toasts for breakfast.
Clean the plums thoroughly, cut in half and remove the pits. Put the plums into a large flat saucepan and cook over low heat, stirring frequently, for about one hour. Add the cardamom seeds (tied in a piece of gauze), ginger and cinnamon bark. Mix and cook over low heat for another 30 minutes. Remove from the heat and let the plums stand for the night for the flavors to develop. The next day, put the plums into a casserole dish and put them in the oven preheated to 320 degrees F and bake for about an hour. After having removed the plums from the oven, remove the cardamom and cinnamon, and put the jam into the sterilized jars. Close tightly.