I haven’t made much jam this summer. Well, first of all, I don’t have fruit trees in my garden so no harvest for me. Second, fruits can be quite expensive so I eat them fresh or cooked in tarts/cakes but I don’t always think of making jam with them. All that changed when I re-discovered a box of smoked cardamom pods my best friend gave me earlier this year. I forgot where she bought those (never had heard of smoked cardamom before!) but I do remember her beautiful apricot and smoked cardamom jam that she served for breakfast. The smoky taste in that jam was amazing and she must have seen the delighted look on my face because she made sure I wasn’t going home without some of those pods packed in!
600g fresh apricots, stoned
3 or 4 cardamom pods (if you get your hands on smoked ones, only 2 will do because they are very fragrant!)
- Place the apricots and sugar in the TM bowl.
- Mix 20 sec/speed 10 to make a smooth purée. You don’t have to do this step if you like your jam chunky.
- Add the cardamom pods and cook for 25 min/100C/speed spoon, reverse blade direction and measuring cup OFF. Place the basket on the lid to avoid projections.
- After that time, check the jam is set by placing a small amount on a cold plate. Let it cool and push with your finger. You should see wrinkles on the surface of the jam as it contracts. If you don’t see any, cook for a further 5 minutes at 100C. Discard the cardamom pods.
- Sterilise a few jam pots by pouring boiling water to the rim and wait a few minutes before emptying the pots.
- Pour the piping hot jam in the pots, close the lid immediately and turn the pots upside-down to create a vacuum.
- Let the jam cool completely before turning the pots back and store in cool dry place.