Making Homemade Jams in a Jiffy: Raspberry & Cardamom Jam

By Letitia L. Star
June/July 2011
jams and jellies 1
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Photography by Howard Lee Puckett
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The combination of raspberry and cardamom is pure heaven. MAKES ABOUT 1 CUP
 
• 2 cups fresh or frozen raspberries
• 1 teaspoon ground cardamom
• 1⁄2 teaspoon ground ginger
• 2 to 3 tablespoons apple juice concentrate, thawed
• 2 to 3 tablespoons honey
• 1 teaspoon fresh lemon juice
• 1 to 2 crushed cardamom pods (optional)
 
1. Rinse raspberries. If using frozen, completely thaw before making jam.

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2. Combine raspberries, ground cardamom, ginger, apple juice concentrate, honey, lemon juice and cardamom pods, if desired, in large nonstick skillet.

3. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, stirring constantly and mashing berries with the back of a spoon, 5 to 15 minutes, or until mixture reaches the consistency of jam. Remove cardamom pods, if using.

4. Refrigerate jam in a bowl for about 1 hour until chilled. Taste and make corrections, if needed. 

A healthy-living writer and photographer, Letitia L. Star has written more than 1,000 published articles, including many on herbs and gardening.

Click here for the main article, Making Homemade Jams in a Jiffy.

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