Apple Jam with Lemon and Cardamom

Make sure you use fresh cardamom, it makes a big difference.

8 c apples, peeled, cored and finely chopped
apple cider
¼ c  lemon juice
zest of 1 lemon
2 t cardamom
8 c sugar
2 c firmly packed dark brown sugar
2 boxes pectin
1/2 teaspoon butter

Measure apples into 4 c Pyrex measuring bowl.  Add cider to the 4 cup line. Add  apple/cider mix to pot. Stir in lemon juice and cardamom.

Stir pectin into fruit. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly.  Add sugars. Return to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam.

Ladle quickly into jars.  Process in boiling water bath for 10 minutes.

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