Strawberry Rhubarb Cardamom Jam
Here is a recipe that I found at edible Portland this spring. I love the strawberry rhubarb combination (it says “Spring” to me) and the addition of cardamom enhances both fruits. It makes a small quantity, and after giving one jar away, we were almost finished the last one this morning when I remembered that I wanted to share this recipe, with a few of my own adjustments.
Makes 3 half pints
3 cups fresh strawberries, rinsed and drained, or 3 cups frozen strawberries, thawed with juice
8 oz. (2 cups chopped, not peeled) rhubarb
2 c. sugar
1 1/4 t. ground cardamom (make sure to have fresh ground cardamom, or even better, and if time permits, use cardamom seeds, toasted and ground in a spice grinder)
1 t. unsalted butter
Have washed and hot 3 half-pint jars. Prepare lids according to the manufacturer’s directions. Combine the fruit, sugar and cardamom in a heavy, non-reactive skillet. Use a potato masher to thoroughly crush the fruit. Let set at room temperature for 1–2 hours, stirring occasionally to help the sugar dissolve.
Add the butter and bring the mixture to a boil, stirring often to prevent burning. Reduce the heat to medium-low and simmer for 30–40 minutes, until the jam thickens. (Test by dropping a teaspoon of jam onto a cold plate. Put into the freezer for a few minutes. If it’s thick, it’s done.)
Ladle the jam into jars. Attach the lids and process in a boiling water canner for 10 minutes, or cover with hot paraffin wax to seal.