Some good apple choices are Golden delicious, a mixture of Granny Smith and Pink Lady, or a mixture of whatever you have. We used an unknown apple from a friends tree.
While this is good as a jam, it is also very good over vanilla ice cream!
Ingredients
- +/- 10 +/-10 cardamom pods
- 4 cups apples peeled and cored
- 2 Tbl lemon juice bottled
- 1 box pectin
- 4 c granulated sugar
- 1 c firmly packed brown sugar
- 1/2 tsp butter to help control foaming. (Optional)
Servings: 1/2 pints
Instructions
- Crush cardamom pods using a rolling pin to gently crack open the pods and remove husks.
- Wash and prepare jars, making sure there are no cracks or chips in them.
- Dice the apples and place in a 4 cup measuring cup.
- Cover the apples with water to top of the 4 cup measuring mark.
- In large pot, combine the apples, water, butter, and cardamom.
- Cook and stir over low heat until apples are tender and starting to thicken up.
- Stir in pectin and bring mixture to a full rolling boil.
- Add all the sugar and return to a full rolling for 1 minute, stirring often to keep from boiling over.
- Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into warm prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads.
- Cover with two-piece lids. Screw bands tightly.
- Place jars on elevated rack in canner, cover jars with water 2 inches above.
- Cover; bring water to gentle boil.
- Process 10 min.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
- If lids spring back, lids are not sealed and refrigeration is necessary.
Recipe Notes
Recipe is easily doubled.
Optional: Replace cardamom with 1 1/4 tsp each of ground cinnamon, ground ginger and ground nutmeg.
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