Strawberry Cardamom Jam

1. 1

   Put the vanilla seeds and pod in a heavy, nonreactive skillet.

2. 2

   Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.

3. 3

   Add the strawberries to the skillet and stir once to coat.

4. 4

   Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes.

5. 5

   (The longer the mixture cooks, the thicker the jam will be after it cools.)

6. 6

   Remove from the heat and let cool before using.

7. 7

   Discard the cardamom and vanilla pods before serving.

8. 8

   (The jam will keep refrigerated for 2 weeks.)

* Per serving · 4 servings · Values may vary.

No additional tips available.