Strawberry jam with cardamom

Total time: 40m
Preparation Time: 40m

For 100 g

Nutritional Information

Contains 239 Kcal, 1g Protein, 57g Carbohydrates, 0g Fat


  • 500 g strawberries, cut into chunks
  • 2 tbsp lemon juice
  • 250 g preserving sugar (Coop)
  • 8 cardamom pods
  • Utensils
  • For 2 jars, approx. 250 ml each

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  • Place the strawberries, lemon juice and half of the preserving sugar in a pan and bring to the boil, stirring. Boil vigorously for approx. 2 mins. then puree. Add the cardamom and the remaining preserving sugar, stirring, and continue to boil for approx. 2 mins., skimming off any foam (test if the jam has set). While still boiling hot, ladle the jam into the clean, pre-warmed jars, fill the jars to just below the rim, seal immediately. Briefly upend the jars with screw-top lids, leave to cool on an insulating surface.
  • Shelf life:

    in a cool, dark place for approx. 12 months. Once opened, keep the jar in the fridge and consume the jam quickly.

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