Cardamom Cinnamon Plum Preserve | How to make Cardamom Cinnamon Plum Preserve

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By Priyanka Sirohi
Created on 22nd Jul 2015
  • Cardamom Cinnamon Plum Preserve, How to make Cardamom Cinnamon Plum Preserve
Cardamom Cinnamon Plum Preserveby Priyanka Sirohi
  • Cardamom Cinnamon Plum Preserve | How to make Cardamom Cinnamon Plum Preserve (19 likes)

  • 0 reviews
    Rate It!
  • By Priyanka Sirohi
    Created on 22nd Jul 2015

About Cardamom Cinnamon Plum Preserve

Perfect for a breakfast spread or a midnight ice cream highlighter.

Cardamom Cinnamon Plum Preserve is delicious and authentic dish. Cardamom Cinnamon Plum Preserve by Priyanka Sirohi is a great option when you want something interesting to eat at home. Restaurant style Cardamom Cinnamon Plum Preserve is liked by most people . The preparation time of this recipe is few minutes and it takes 120 minutes to cook it properly. Cardamom Cinnamon Plum Preserve is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Cardamom Cinnamon Plum Preserve. Cardamom Cinnamon Plum Preserve is an amazing dish which is perfectly appropriate for any occasion. Cardamom Cinnamon Plum Preserve is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Cardamom Cinnamon Plum Preserve at your home.

  • Prep Time0mins
  • Cook Time2Hours
  • Serves8People
Cardamom Cinnamon Plum Preserve

Ingredients to make Cardamom Cinnamon Plum Preserve

  • 12-14 Ripe Plums Quartered and pitted
  • 1 Tsp Cardamom seeds - crushed
  • 1/4 cup Packed Brown Sugar
  • 1 Cinnamon stick
  • Lemon Peels ( you can use zest)

How to make Cardamom Cinnamon Plum Preserve

  1. Take a large pot and toss sugar and plums. Cook till juices starts to release, may be nearly for an hour.
  2. On medium flame ad cardamom, cinnamon and lemon peels. Bring this to boil and on low flame, leave it to simmer for 30 minutes by stirring occasionally.
  3. Cook till syrup thickens. Turn off the flame and leave this to rest for 30 minutes.
  4. Boil again on medium flame and low the flame. Simmer until syrup thickens. Leave this to cool completely. Bottle up in sterilize jar.
  5. You can sterilize jar by keeping the jars for 20 minutes in a preheated oven at 160C.
My Tip: Do not pour hot jam in cold jars. The glass will shatter. Seal jars when they both reach room temperature.

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