Apricot Jam with Cardamom

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.

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. 

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.