Raspberry Cardamom Jam
Awhile back Amir and I were having laptop club at one of our favorite coffee shops and one of their new pastries was a raspberry crumble bar. It was so delicious and sugary, in other words perfect with coffee. Considering that raspberries jam is my favorite I decided to recreate it! The addition of cardamom came as a surprise to both Amir and I while we were doing a little food pairing research. Testing out the dynamic duo proved that the cardamom really rounded out the tartness of the raspberry and added in a level of sophistication unmatched by raspberry's other power pairing: chocolate. The flavor is something really effortless that everyone should experience so go ahead and make this! We made this especially for our crumble bars but really it would go so well on toast, waffles, yogurt etc. There is a similar recipe we found by Farm to Table Baby Mama with Chef Jessica Koslow that provided a really cute video so if you are a visual learner we recommend watching it: http://www.farmtotablebabymama.com/recipe/raspberry-cardamom-jam/.
INGREDIENTS: (SERVES 3-4)
18 oz fresh raspberries
15 oz sugar
1 oz lemon juice
2 tsp ground cardamom
- Add the raspberries into a large bowl and start mushing it with a fork or your hands.
- Combine the mushed berries with the sugar, lemon, and cardamom. Let sit for 30 minutes while the sugar dissolves in the juices of the fruit (aka photoshoot time!)
- Pour the mixture into a saucepan and heat the mixture on high to a boil skimming the foam off the top at the same time. Cook until it reaches 217 F. At this time the mixture should be reduced by half and the skin layer formed on top of the mixture should look glossy and rather smooth.
- Turn off heat and remove any remaining foam on the top.
- Place the jam into a water bathed jar. (link to how to water bath jars: https://www.freshpreserving.com/waterbath-canning.html)