by Eva on September 26, 2013
What can I say? It’s sat but true. My oven still suffers from a mysterious case of an exploding glass door. There is nothing about good customer service if you need it, ya think? Yes this is sarcasm! But me uber excited about the approaching fall and the affiliated arriving of seasonal fruits like plums and of cause pears and apples, I went nuts and bought a bag full of just mentioned goodies. And there it sat and waited to be turned into cake and pie… and days went by without the anticipated stop by of the service guy and the repairing of my oven.
I had to give in before my pears and apples went bad. So I postponed my 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. The warm but citrusy aroma goes very well with pears and apples.
We emptied already the first jar. 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 the pancake season also just started again.
apple and pear jam with green cardamom
- 425 g / 15 oz. apples, peeled, cored and cut into small pieces
- 325 / 11.5 oz. g pears, peeled, cored and cut into small pieces
- 60 ml / ¼ cup fresh lime juice (from about 2 limes)
- 300 g / 10.6 oz. granulated sugar
- 10 green cardamom pods
- 1 cinnamon stick
- Add apple and pear pieces, lime juice and sugar to a big non-reacting bowl (glass for example), stir well, cover with plastic wrap. Keep in your refrigerator over night.
- Transfer apple-pear mix to a large pot. Wrap the cardamom pods in cheese cloth (an old dish towel works too), tie up and make a little bag. Take your rolling pin or heavy pan and beat the heck out of the cardamom bag until they are well crushed. Or use a tea ball and crush the pods in advance.
- Add cardamom and cinnamon stick to the pot with the apple-pear mix and bring to boil over high heat. Continue cooking for 15 minutes and stir from time to time.
- Remove the pot from the heat and fish out the cinnamon and the cardamom. Puree the jam with an Immersion Blender until desired consistency.
- Bring to boil over medium-low heat for 5 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 clean jars. Let cool and store in your refrigerator for up to 3 months.
Be prepared while making jam, have a clock on hand to check the cooking time. I always pour boiling water into the jars to make sure they are clean and sterilised.