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    Roasted raspberry & cardamom jam

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    *mandatory

    Roasted raspberry & cardamom jam

    • Preparation time: 15 minutes, plus standing
    • Cooking time: 35 minutes
    • Total time: 50 minutes, plus standing

    Makes: just under 1kg

    Ingredients

    900g raspberries
    450g jam sugar
    8 cardamom pods, seeds finely ground
    1 lemon, juice

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Wash 2 x 500g jars with lids in hot, soapy water and rinse clean. Put the jars and lids (removing any rubber seals) upside down in the oven for 10 minutes to dry.

    2. In a large roasting tin, toss together the raspberries, sugar and ground cardamom seeds. Squeeze over the lemon juice, mix well and set aside for 10 minutes.

    3. Mix the raspberries again, then roast for 20 minutes. Remove and carefully mash with a potato masher until broken down a little, then roast for 15 minutes more. Mash again until a little smoother, then carefully spoon into the sterilised jars. Seal with the lids and allow to cool completely before storing for up to 3 months unopened, then in the fridge for up to 7 days once opened.

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