Share This Recipe

Raspberry & Cardamom Jam


450g fresh raspberries, rinsed
400g granulated sugar
Juice of 1 large lemon
1 tsp Supreme Green Cardamom Powder


Place raspberries in a deep pan with lemon juice and heat gently for 4-5 mins until the juices run and the fruit starts to soften. Add the sugar and stir over a low heat until the sugar has dissolved. Bring to the boil and boil rapidly for about 10-12 minutes. Remove the pan from the heat and stir in the cardamom powder and cool for 10 mins. Pour hot jam into sterilised jars and seal immediately. Store in a cool dark place and refrigerate once opened.