Em-i-lis' Cherry-Cardamom Jam

July 14, 2011


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

Ingredients

  • 2 pounds sweet cherries, stemmed and pitted
  • 1 cup sugar
  • 1/2 teaspoon ground cardamom (I use Guatemalan)
  • 1 tablespoon fresh lemon juice
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Put the lids on, screw the bands on tightly, and process in a boiling water bath for 10 minutes.

More Great Recipes:
Condiment/Spread|Fruit|Cardamom|Cherry|Jam/Jelly|Lemon Juice|5 Ingredients or Fewer|Make Ahead|Summer|Gluten-Free|Vegan

Reviews (5) Questions (0)

5 Reviews

fortyniner August 21, 2013
em-i-lis, we ate the cherries before they got to be converted to jam! However I have every intention of making the jam this season, (come post Christmas when the prices drop to affordable) and your lovely recipe is safely bookmarked.
 
Author Comment
em-i-lis August 21, 2013
I can definitely understand the eat-them-all compulsion, fortyniner. :) Make and enjoy when you can!
 
Author Comment
em-i-lis July 15, 2011
Oh, I bet your passionfruit jam was divine. I love its flavor!
 
fortyniner July 15, 2011
I was in the city today and saw Cherries for $10 a kilo, mind you they are from USA and not local, but thought I could break the rules just this once and buy them specifically to make the jam, rather than wait until December for the local ones!<br />Will keep you posted!<br />Yes Passionfruit were amazing, best year ever. Apart from the jam and giving lots away, I froze lots of the pulp for toppings for icecream and pavlova etc.
 
fortyniner July 14, 2011
Thanks so much for the recipe - much appreciated. Last season saw me make heaps of Passionfruit jam - as have large vine in backyard and the result was so pleasing I am venturing into other jams now! <br />Will let you know the result.