I found inspiration for this jam on Pomona’s Pectin’s website. I read about a cardamom jelly recipe there in passing (by which I mean while nursing a sleeping toddler!) and never ended up going back to find the recipe. So, when it came time to can blueberries I just winged it! And it all came out delicious!
I didn’t photograph the process because I just didn’t assume I’d be putting it up on my blog AND I just don’t think to take pictures of what I’m cooking! Haha. I’m an amateur blogger, what can I say? But I did take some pictures yesterday while I was making blackberry jelly. I think any kind of berry would be good in this recipe!
At any rate, here’s what I did!
Cardamom Berry Jam
4 cups mashed and ‘sauced’ berries (cook berries over medium heat for about 15 minutes, all the while mashing. Once soupy, measure. For blackberries and raspberries I strained the mixture to remove most of the seeds)
1/4 cup lemon juice
1 cup honey
1/2 teaspoon ground cardamom
Follow cooking and canning directions as detailed in the Pomona’s pectin package. That’s what I do! 🙂
***Add cardamom in the very beginning when you are cooking your berries.