Cardamom is an ancient spice with an exotic flavor that binds the fruitiness of the strawberries and the tangy sweet-and-sour taste of rhubarb in this jam recipe.
How To Make Strawberry-Rhubarb Cardamom Jam
A delicious recipe for strawberry rhubarb jam with a little help of cardamom. This results in a wonderful combination of sweet and fruity, tart along with the zesty with a subtle heat from the ground cardamom.
Prep:
10 mins
Cook:
45 mins
Total:
55 mins
Ingredients
- 3 cups strawberries, fresh
- 2 cups rhubarb, chopped
- 2 cups sugar
- 1 ¼ tsp cardamom, ground
- 1 tsp unsalted butter
Instructions
-
Have three 8-oz. jars washed and hot.
- Prepare the lids according to the manufacturer’s directions.
- Combine the fruit, sugar and cardamom in a heavy non-reactive skillet.
- Use a potato masher to crush the fruit thoroughly.
- Let sit at room temperature for 1 to 2 hours, stirring occasionally to help the sugar dissolve.
- Add the butter and bring the mixture to a boil, stirring often to prevent burning.
- Reduce the heat to medium-low and simmer for 30 to 40 minutes, until the jam thickens.
- Ladle the jam through a wide-mouth funnel into jars.
- Attach the lids and process in a boiling water canner for 10 minutes.
Nutrition
- Sugar: 9g
- :
- Calcium: 6mg
- Calories: 37kcal
- Carbohydrates: 9g
- Cholesterol: 1mg
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Potassium: 30mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 1mg
- Vitamin A: 9IU
- Vitamin C: 6mg
Want to discuss this Strawberry-Rhubarb Cardamom Jam recipe further? Join our Recipe Sharing forum to share your experience making the jam and get tips from other jam enthusiasts!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Comments