Strawberry Jam With Cardamom

1. 1

   Prepare a saucer in the freezer.

2. 2

   On low heat, combine Strawberry, Sugar and Lemon juice in a small pan (no non-stick pan because of the acid in lemon/strawberry), stir frequently until mixture starts to bubble.

3. 3

   Continue to cook for 30 minutes, drop a bit of jam on the saucer that you've kept in the freezer, tip the plate, if it runs down very slowly, the jam is ready.

4. 4

   Turn off the heat and stir in butter. This will help to get rid of the foam and clarify the jam. Add tiny pinches of Cardamom.

5. 5

   Pour the hot jam into hot sterilized jars. Consume it in 2-3 weeks.

6. 6

   On Sterilizing Jars: http://www.bbcgoodfood.com/howto/guide/how-sterilise-jars

* Per serving · 4 servings · Values may vary.

No additional tips available.