Gooseberry Cardamom Jam
Elevate your breakfast table with the luxurious and aromatic Gooseberry Cardamom Jam, a delightful blend of tangy gooseberries and the warm, spiced notes of cardamom. This quick and easy homemade jam recipe comes together in just 40 minutes, combining the natural tartness of fresh gooseberries with the sweetness of sugar and a hint of citrusy lemon juice. Infused with lightly crushed cardamom pods, the jam boasts a sophisticated flavor profile that will have you reaching for a second spoonful. Perfect for spreading on warm toast, dolloping over yogurt, or stirring into pastries, this small-batch jam is the ideal way to savor the unique flavor of gooseberries. With its vibrant color and irresistible aroma, Gooseberry Cardamom Jam is not just a treat but a memorable experience in every jar.
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Recipe Information
Ingredients
- 500 grams Gooseberries
- 400 grams Granulated sugar
- 4 pieces Cardamom pods
- 125 ml Water
- 1 tablespoon Lemon juice
Instructions
Wash the gooseberries thoroughly under cold running water and remove any stems or leaves.
Place the gooseberries in a large, heavy-bottomed saucepan along with the water.
Crush the cardamom pods slightly with the flat side of a knife to release the seeds and add them to the saucepan.
Cook the mixture over medium heat, stirring occasionally, until the gooseberries start to soften and burst, about 10 minutes.
Use a wooden spoon or a potato masher to gently break down the softened gooseberries into a pulp.
Add the sugar to the saucepan and stir until it dissolves completely.
Increase the heat slightly and bring the mixture to a gentle boil. Let it cook, stirring occasionally, until the jam thickens, about 15-20 minutes.
Remove the saucepan from heat and stir in the lemon juice. Discard the cardamom pods if desired.
To test the jam's consistency, place a small spoonful on a chilled plate and let it cool. If it wrinkles slightly when pushed, it is done. If not, return the jam to the heat and cook for a few more minutes before testing again.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with tight-fitting lids.
Allow the jam to cool to room temperature before storing it in the refrigerator or a cool, dark place.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 452.5 g | 165% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 421.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
