If you’re a fan of homemade jams and looking to elevate your preserves game, apricot jam with cardamom is a delightful twist on the classic fruit spread. This unique blend of juicy apricots and aromatic cardamom creates a jam that’s sweet, subtly spicy, and bursting with flavour.
Handcrafted Apricot Jam with Cardamom
Why Apricot and Cardamom?
Apricots are known for their bright, tangy sweetness, and when cooked down, they develop a deep, rich flavour that’s perfect for jam-making. But what makes this apricot jam truly special is the addition of cardamom. Cardamom, often referred to as the “queen of spices,” has a warm, citrusy, and slightly herbal flavour that complements the natural sweetness of apricots beautifully. The result is a jam that’s both familiar and exotic, making it perfect for those who love experimenting with flavours.
Creative Ways to Use Apricot Jam with Cardamom
This jam is incredibly versatile, here are some delightful ways to enjoy it:
In Yogurt or Parfait: Stir a spoonful into plain or vanilla yogurt for a quick and flavourful upgrade, or layer it with granola and fresh fruit in a parfait for a healthy yet indulgent snack.
On Toast or Scones: Spread it thickly on your morning toast or fresh, buttery scones for a breakfast treat that feels indulgent yet sophisticated. The spicy warmth of the cardamom makes every bite a little more exciting.
With Cheese: Pair the jam with soft cheeses like brie, goat cheese, or cream cheese. The sweet and spicy notes balance out the richness of the cheese, making it a perfect addition to a charcuterie board or a simple snack.
In Baking: Use apricot jam with cardamom as a filling for cakes, cookies, or pastries. It works wonderfully in a thumbprint cookie, a filling for a cake roll, or layered between shortbread.
As a Glaze: This jam can also shine in savory dishes. Use it as a glaze for roasted meats like chicken, pork, or lamb, or brush it over roasted vegetables for a caramelised finish.
Golden Apricot Jam: Sweet and Spicy Delight in Every Jar
The Ingredients
To make this apricot jam with cardamom, you’ll need just a few simple ingredients:
Ground cardamom: The star spice that brings warmth and complexity to the jam.
Fresh apricots: Choose ripe, fragrant apricots for the best flavour.
Sugar: Balances the tartness of the apricots and helps preserve the jam.
Lemon juice: Adds brightness and helps with the setting process.
Step by Step:
- Remove the stones from the apricots. In a large pot, combine the chopped apricots and sugar. Let it sit for about 30 minutes, allowing the sugar to draw out the juices from the apricots.
- Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.
- Once boiling, add the lemon juice and cardamom pods, crush each pod using a knife so that the aroma comes out more in the cooking process.
- Continue to cook, stirring frequently, until the jam thickens. This usually takes about 2 hours.
- To check if the jam is ready, place a small spoonful on a chilled plate. If it sets and wrinkles when you push it with your finger, it’s done.
- Remove from heat and let it cool slightly before transferring to sterilized jars. Seal and store in the refrigerator, or process in a water bath for longer shelf life.
Why You’ll Love Apricot Jam with Cardamom
Apricot jam with cardamom offers a delightful way to capture the essence of summer while introducing a unique twist of warmth and spice. The harmonious blend of sweet apricots and aromatic cardamom creates a jam that is both familiar and exotic, making it a must-try for those who enjoy adding a creative flair to their culinary creations.
Whether you’re looking to elevate your breakfast routine, enhance your baking, or surprise someone with a homemade gift, this jam is bound to impress. The combination of flavours is versatile enough to suit a variety of dishes, and the process of making it is both rewarding and enjoyable. So, gather your fresh apricots and cardamom, and start crafting a jam that brings a burst of flavour to every bite!
Frequently Asked Questions
1. Can I use dried apricots instead of fresh ones?
While fresh apricots are ideal for making this apricot jam, you can use dried apricots if fresh ones aren’t available. Just be sure to rehydrate them by soaking them in warm water for a few hours before using them in the recipe. Keep in mind that dried apricots are sweeter and denser, so you may need to adjust the sugar and cooking time accordingly.
2. How do I store apricot jam with cardamom?
Store your apricot jam in sterilized glass jars. If sealed properly, the jam can be stored in a cool, dark place for up to a year. I tend to refrigerate only. Once opened, keep the jar in the refrigerator and consume the jam within a few weeks.
3. Can I reduce the amount of sugar in this apricot jam recipe?
Yes, you can reduce the sugar, but keep in mind that sugar plays a key role in preserving the jam and achieving the right texture. If you prefer a less sweet jam, you can reduce the sugar slightly, but you may need to cook the jam longer to help it set properly. Alternatively, you can use a low-sugar pectin to ensure the jam sets without needing as much sugar.
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Apricot Jam with Cardamom
Ingredients
Instructions
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Remove the stones from the apricots. In a large pot, combine the chopped apricots and sugar. Let it sit for about 30 minutes, allowing the sugar to draw out the juices from the apricots.
-
Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.
-
Once boiling, add the lemon juice and cardamom pods, crush each pod using a knife so that the aroma comes out more in the cooking process.
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Continue to cook, stirring frequently, until the jam thickens. This usually takes about 2 hours.
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If there is too much syrup and the jam is runny, remove some of it and drain the syrup through a sieve, save the syrup for refreshing iced drinks in summer.
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To check if the jam is ready, place a small spoonful on a chilled plate. If it sets and wrinkles when you push it with your finger, it’s done.
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Remove from heat and let it cool slightly before transferring to sterilized jars. Seal and store in the refrigerator, or process in a water bath for longer shelf life.
