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Blush orange & cardamom jam
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6 blush oranges
300g jam sugar
10 cardamom pods, seeds ground
½ lemon, juice
1 Sterilise 2 x 250g jars (or a 500g jar). Meanwhile, put a small ceramic plate in the freezer. Peel the oranges and cut each segment roughly into 3 or 4 pieces. Discard any pips. Put the orange pieces in a pan with the sugar, cardamom and lemon juice; cook over a high heat for 5 minutes, until the sugar has melted.
2 Turn the heat down to medium-low and cook for 30 minutes until the jam gets a bit thicker. Put 1 tsp jam on the chilled plate and after 5 seconds slide your fnger against the jam: if it forms slight ripples then the jam is ready. This jam does not thicken up too much at this stage but will do once cooled. Take it off the heat, pour into the sterilised jars and seal the lids. Allow to cool completely and store in the fridge for up to 4 weeks.
Typical values per serving:
Per 15g serving
This recipe was first published in December 2021.
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