Best Strawberry Cardamom Jam Recipes

Strawberry Refrigerator Jam image

Provided by Food Network Kitchen

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 5

1/2 vanilla bean, split lengthwise and seeds scraped
1 cup sugar
2 tablespoons orange juice
5 cardamom pods, cracked just enough so seeds stay inside
1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

Steps:

Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)

Quick and Easy Strawberry Jam image

Provided by Taste of Home

Time 30m

Yield about 7 half-pints.

Number Of Ingredients 3

2 quarts strawberries, washed and stemmed
1 package (1-3/4 ounces) powdered fruit pectin
6-3/4 cups sugar

Steps:

Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts :

Christina Tosi's Pickled Strawberry Jam image

Provided by Alex Witchel

Time 20m

Yield 3 cups

Number Of Ingredients 8

1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod

Steps:

In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.