Easy recipe for apple-pear jam with green cardamom. The warm but citrusy aroma of cardamon goes very well with pears and apples. Great for pancakes!
What can I say? It’s sad but true. My oven still suffers from a mysterious case of exploding glass door. There is nothing about good customer service when you need it, ya think? Yes this is sarcasm! But I am uber excited about the approaching fall and the arriving of seasonal fruits like plums and of cause pears and apples. I went nuts and bought a huge bag of each of them on the farmer market. And they are siting on my counter and waiting to be turned into cake and pie… and days went by without the anticipated arriving of the service guy, who promised to repair my oven days ago.
I had to give in before my pears and apples went bad. So I postponed my sweet cake dreams again and made jam. And didn’t regret it. I had been inspired by a recipe by Rachel Saunders of Blue Chair Fruit Co. to add green cardamom beside the usual cinnamon stick and you bet it makes all the difference. My goodness, gracious! I love cardamom in pear cakes but never thought about flavoring jam or apple butter with this little pods.
apple-pear jam with green cardamom
We emptied already the first jars. This recipe doesn’t make a lot of jam, I went on the safe side due to it’s short shelf life. You may double or triple the recipe because it makes a stunning topping for pancakes, and pancake are always in season.
- 1 pound apples, peeled, cored and cut into small pieces
- 1 pound pears, peeled, cored and cut into small pieces
- 60 ml / ¼ cup fresh lime juice (from about 2 limes)
- 300 g / 1½ cups granulated sugar
- 15 green cardamom pods
- 1 cinnamon stick
- Sterilize your jars and lids.
- Add apple and pear pieces to a large saucepan.
- Wrap the cardamom pods in cheese cloth (clean dish towel works too), bring the ends of the cloth together, and tie securely with kitchen twine or string. Take your rolling pin or heavy pan and beat the heck out of the cardamom pods until they are well crushed. You can also use a tea ball for the crushed cardamom pods.
- Add cardamom bag and cinnamon stick to the apple-pear mix in the saucepan and bring to a boil over medium-high heat. Continue cooking for 15 minutes and stir from time to time.
- Remove the saucepan from the heat and fish out the cinnamon stick and remove the cardamom bag (or tea ball). Puree the jam with an immersion blender until desired consistency.
- Bring to a boil over medium-low heat for 10 minutes, stir well. Test if jam is thick enough by dropping some jam on a cold saucer. If not continue cooking and test again.
- Fill the jam into prepared sterilized jars. Let cool and store in your refrigerator for up to 3 months.