5 Ingredients or Fewer

Em-i-lis' Cherry-Cardamom Jam

July 14, 2011
3 Ratings
  • Makes 3 half-pints
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

What You'll Need
  • 2 pounds sweet cherries, stemmed and pitted
  • 1 cup sugar
  • 1/2 teaspoon ground cardamom (I use Guatemalan)
  • 1 tablespoon fresh lemon juice
  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.

See what other Food52ers are saying.

  • em-i-lis
  • fortyniner

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.
em-i-lis August 21, 2013
I can definitely understand the eat-them-all compulsion, fortyniner. :) Make and enjoy when you can!
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!
Will keep you posted!
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!
Will let you know the result.