Cherry jam with cardamom sounds like a delightful twist on a classic! The warm, aromatic flavor of cardamom pairs beautifully with the sweet tartness of cherries. Here’s a recipe to make your own:
Cherry Jam with Cardamom
Ingredients:
- 4 cups pitted cherries (fresh or frozen)
- 1/4 cup lemon juice (about 1-2 lemons)
- 1-2 teaspoons ground cardamom (adjust to taste)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 4 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to fill them.
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Prepare the Cherries: If you’re using fresh cherries, wash them, remove the pits, and roughly chop them. If using frozen cherries, thaw them first and drain any excess liquid.
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Cook the Cherries: In a large pot, combine the chopped cherries and lemon juice. Bring to a simmer over medium heat, mashing the cherries with a potato masher or fork as they cook.
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Add Cardamom and Pectin: Stir in the ground cardamom and sprinkle the fruit pectin over the cherry mixture. Stir well and bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once boiling, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This cherry jam with a hint of cardamom will be a wonderful addition to your pantry, perfect for spreading on toast or using in desserts!
