Apple Cardamom Jam: A Warm and Fragrant Preserve
Jam-making is a new project I started this year using produce from around the Ranch. This Apple Cardamom Jam is one of my latest creations. It’s warm, subtly spiced, and incredibly versatile—a perfect addition to your pantry or holiday gifts. Here’s how the recipe came together and why I think it’s a must-try recipe.
The Inspiration Behind Apple Cardamom Jam
This jam’s journey began with a challenge. I originally paired our “OG” Caspian horse, Red Velvet, with a yellow plum jam. But after a few months, the jars didn’t hold up—their colour faded, and the texture went wrong. With canning season winding down and no jam ready for Velvet, I had to get creative. Staring at a mountain of apples from a recent picking trip, I decided to give them a go. But how could I make apple jam unique?
While researching, I stumbled across a French article about pairing apples with cardamom. It intrigued me. Most apple jam recipes lean on caramel or pie flavours—delicious, but predictable. Cardamom’s fragrant warmth felt like the unexpected twist I needed. After some experimenting, I found the perfect balance. The result is a sweet apple jam with just a hint of spice that lingers beautifully. It’s subtle, wintery, and just right for Velvet’s classic and friendly personality.
Apple Cardamom Jam Recipe (Makes 4-5 Half-Pint Jars)
Prep Time: 10 min (plus overnight)
Cook Time: 30 min
Total Time: 40 min
Ingredients:
1,9kg apples
800g granulated sugar
120ml lemon juice
5 cardamom pods (lightly crushed, you want the black seeds not the green outside)
Instructions:
Macerate the Fruit
Wash, peel, core and dice apples into ¼ - ½ inch pieces
Combine diced apples, sugar, lemon juice, and cardamom pods in a large bowl. Stir gently to coat the apples evenly. Cover and refrigerate overnight.
Cook the Jam
Drain the macerated apples through a fine mesh sieve over a large pot. Reserve the liquid.
Bring the reserved liquid to a boil over medium-high heat.
Add the apples and cardamom pods to the boiling liquid. Reduce the heat to medium and cook for 20-30 minutes, stirring constantly, until the jam thickens and reaches 104–105°C or your desired consistency.
Jar the Jam
Carefully transfer the hot jam into sterilized jars. You can store it in the fridge for immediate use or process the jars according to canning best practices for long-term storage.
Lessons Learned in the Kitchen
When I first tasted the jam, I thought, “I can’t taste the cardamom.” But as the initial sweetness of the apple subsided, the warm, fragrant spice of the cardamom lingered beautifully. It was subtle but unmistakable—the perfect finishing note.
Cardamom can be tricky to work with. Most recipes suggest using no more than five pods due to its potency, and that advice was spot on. Its flavour matured beautifully in the jam, adding a unique wintery touch without overpowering the apple’s natural sweetness.
A Jam That Fits Red Velvet’s Personality
This year, I decided to pair each jam I made with one of the horses at Rumsar Ranch as a fun way to celebrate the ranch and create unique gifts. Apple Cardamom Jam became the perfect match for Red Velvet. Velvet is warm, friendly, and classic—just like this jam. It’s incredibly versatile too; I’ve enjoyed it on pancakes, pound cake, and even with a slice of sharp cheese. It’s a little bit special, just like Velvet.
If Velvet could review her jam, I think she’d say:
"Sweet, a little spicy, and just the right amount of special. You’ll want me around for every occasion—just like everyone at the Ranch does!"
Why You Should Try This Recipe
Apple Cardamom Jam isn’t your average apple preserve. The cardamom adds a sophisticated twist that elevates its flavour, making it a standout for breakfast spreads, desserts, or holiday treats. Plus, it’s a great way to use up apples from the fall harvest. Whether you’re new to canning or a seasoned pro, this recipe is simple and rewarding.
Let me know how it turns out for you! What’s your favourite way to enjoy apple jam? Share your thoughts in the comments below.