Em-I-Lis' Cherry-Cardamom Jam

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   ["Fill a large canning pot with water, about 65% full, cover and set to boil. When it's boiling, put your jars and lids in to sterilize them.", "In the meantime, whisk the cardamom and sugar together. In a large, non-reactive stockpot, put the cherries, lemon juice and 1/3 of the sugar mixture. Set over medium-high heat and stir frequently until sugar melts, about 3 minutes. Add another 1/3 of the sugar mixture and stir until dissolved, 1-2 minutes. Then add the remaining sugar mixture and bring cherries to a boil, stirring frequently.", "Set a candy thermometer in the pot, and when it reaches 220 degrees (about 30 minutes), remove your jars from the canning pot and ladle them full of cherry jam, leaving a 1/4"" space at the top of each jar.", "Put the lids on, screw the bands on tightly, and process in a boiling water bath for 10 minutes."]

* Per serving · 4 servings · Values may vary.