• Kristin Ervin

Apricot Cardamon Jam

Updated: Sep 24


Summer is the perfect time to make jam. This is my first time pairing cardamon and apricots and trust me its delicious. This is single batch recipe, perfect for someone who doesn't want to spend too much time making jam or doesn't need a ton.


Ingredients:

800g apricots (18), peeled, cored & diced

1/2 cup - 3/4 cup honey *

1/8 tsp cardamon ground

zest of 1 lemon

juice of 1/2 lemon


Combine all ingredients in a sauce pan. * I have noted 1/2 cup to 3/4 cup honey, when I made this batch I used 3/4 cup honey but the apricots were still a little under ripened. Depending on the sweetness of the apricots you may not need the full amount. You can always add more later. Bring to a boil and lower heat slightly for a low boil. Cook for 15-18 minutes until mixture thickens. Use potato masher to break up any large chunks.


Spoon into sterile jam jar. This is 1 large jar or 2 smaller one (makes just shy of a litre). Let cool fully before sealing and placing in the fridge. Since you are making one jar and storing it in the fridge no need to go through the whole sealing process (keeps up to a month in the fridge). See notes for canning instructions for longer storage.

Notes:

If you plan on making a larger batch and are planning to seal fully: Fill the jars 1/4" from the top with hot jam, seal lid and place in a hot water bath until you hear a pop then remove from water bath. You will know its fully sealed once you hear a pop. If you have one that wont seal properly insure you store that one in the fridge.


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