Thursday, January 10, 2019

Orange Cardamom Jam

A leftover bag of Halo's from an event my husband hosted prompted me to make this jam. I didn't want marmalade, I wanted a sweet orange jam that would be equally tasty on an English muffin as it would be in a cake filling.

I also knew I wanted to add cardamom, one of my favorite unique spices. Cardamom has a complex flavor; it's citrusy, minty, spicy, and herbal all at the same time, and it's highly fragrant, too. It added just the right flavor compliment to this Orange Cardamom Jam.

Since cardamom is used in a variety of savory and sweet dishes, definitely try this jam basted on grilled chicken, pork, shrimp, or topped on a baked ham.

1 - 3 lb bag Halo's (mandarin oranges = approx. 6 cups sections)
1/2 cup orange juice
3 1/2 tbsp pectin ( I used Hoosier's powdered pectin, but one box of Sure-Jell also works)
2 tbsp lemon juice
2 tsp cardamom
2 tsp butter to reduce foaming
7 cups sugar

Peel and section oranges, removing white pith. Process orange sections in a food processor using the pulse setting; spoon into large sauce pan.

Add orange juice, pectin, lemon juice, cardamom and butter. Bring mixture to a boil over high heat, stirring often.

Once mixture is boiling, add sugar all at once and return to a rolling boil (one that doesn't stop while stirring). Boil hard 1 minute. Remove saucepan from heat.

Ladle hot jam into prepared jars leaving 1/4-inch head-space. Cover jars with lids and rings. Process jam 10 minutes in boiling water bath or steam canner.

Remove jars and place on a kitchen towel on your counter-top. Allow jars to cool 24 hours undisturbed. Jars are sealed when button in middle of lid is completely depressed and won't flex up or down.

Store in pantry up to one year.

Yield: about 10 - half-pints



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