Cherry Cardamom Jam

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Cherry Cardamom Jam

A small-batch cherry jam scented with warm cardamom and a touch of lemon. Lovely on toast and bagels, spooned over yogurt, or paired with soft cheeses.

Cherry cardamom jam in a jar and spread on toast with fresh cherries
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Ingredients

  • 2 cups (about 300 g) cherries, pitted (fresh or thawed frozen)
  • 1/3 cup (65 g) sugar, or to taste
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cardamom
  • Optional: 1 teaspoon lemon zest or 1–2 teaspoons chia seeds for a quick set
Tip: If using frozen cherries, thaw completely and drain excess liquid. For a thicker, brighter jam without extra sugar, stir in 1–2 tsp crushed freeze-dried cherries at the end.

Details

Prep: 10 min Cook: 25–35 min Total: ~40 min Yield: ~1 cup (16 Tbsp) Vegan Gluten-Free

Equipment

  • Medium saucepan (heavy-bottomed preferred)
  • Wooden spoon or heatproof spatula
  • Potato masher (for chunky jam)
  • Instant-read thermometer (optional)
  • Clean glass jar or container

Directions

  1. Macerate (optional but helpful): In the saucepan, combine cherries and sugar; let sit 10–15 minutes until the fruit releases juices.
  2. Simmer: Add lemon juice and cardamom. Bring to a gentle boil over medium heat, then reduce to a steady simmer.
  3. Cook down: Stir frequently 20–30 minutes until thickened. Mash for a rustic texture or keep whole; for very smooth jam, blend carefully off heat.
  4. Check the set: Jam is ready when it holds a line on the back of a spoon, reaches ~220°F/104°C, or wrinkles on a cold-plate test.
  5. Finish & cool: Off heat, taste and adjust sweetness or cardamom. Stir in zest or chia seeds if using. Cool 15 minutes, then jar and refrigerate.

Serving Ideas

  • Spread on toast, bagels, or English muffins.
  • Swirl into yogurt or oatmeal; glaze for cheesecake.
  • Pair with brie, goat cheese, or sharp cheddar on a board.

Variations

  • Spiced: Add a pinch of cinnamon or cloves with the cardamom.
  • Vanilla-cherry: Stir in 1/2 tsp vanilla after cooking.
  • Lower sugar: Start with 2 tbsp sugar and sweeten to taste near the end.

Storage

Refrigerate in a clean, airtight jar up to 2 weeks or freeze up to 6 months. For shelf-stable preserves, follow a tested water-bath canning process and recipe from a trusted source.

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