So, my oven broke. And since I’m living in a so-called “developing” country, and eeeevvverrrrything takes longer to get done, it might be awhile before I can post anything that requires an oven. SADness.
Soooooooo, I decided to can, since I have a plethora of jars.
Has anyone out there made apple jam before? With an abundance of apples in these parts, I figured why not give it a try. I know it’s not your typical fruit to be used in jam, but it actually turned out quite delightful! And paired with cream cheese on whole-grain, homemade bread? You can’t beat it.
Apple Ginger Cardamom Jam
*Note: this recipe doesn’t make very much…about enough for 4-5 small mason jars. If you wish to make more, double it!
6 cups grated, peeled apples
Juice of one lemon
2 cups sugar (or more if you prefer it more sweet)
3 tsp ginger (more if you want more kick)
15 green cardamom seeds
Place peeled, grated apples in pot with lemon juice, sugar, grated ginger and cardamom pods. Cook all on medium-high heat for about 25-30 minutes, or until you get a nice jam-ish set. The temperature should be around 240 degrees.
When slightly cooled, place in prepared, sterilized jars, and following hot water bath canning procedures.