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Author Notes: The cherries are so beautiful and flavorful this time of year, and I always make jam for my boys (who love it alongside my cherry-spelt scones). I can never resist cardamom so decided to experiment by whisking some into my jam as it cooked down. I think I found heaven.
The original cherry jam recipe is a Martha Stewart one.
The picture is of the jam atop raspberryeggplant's cardamom-pistachio cake. —em-i-lis
Makes 3 half-pints
pounds sweet cherries, stemmed and pitted
teaspoon ground cardamom (I use Guatemalan)
tablespoon fresh lemon juice
- Fill a large canning pot with water, about 65% full, cover and set to boil. When it’s boiling, put your jars and lids in to sterilize them.
- In the meantime, whisk the cardamom and sugar together. In a large, non-reactive stockpot, put the cherries, lemon juice and 1/3 of the sugar mixture. Set over medium-high heat and stir frequently until sugar melts, about 3 minutes. Add another 1/3 of the sugar mixture and stir until dissolved, 1-2 minutes. Then add the remaining sugar mixture and bring cherries to a boil, stirring frequently.
- Set a candy thermometer in the pot, and when it reaches 220 degrees (about 30 minutes), remove your jars from the canning pot and ladle them full of cherry jam, leaving a 1/4” space at the top of each jar.
- Put the lids on, screw the bands on tightly, and process in a boiling water bath for 10 minutes.