Strawberry-Rhubarb Cardamom Jam


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Cardamom is an ancient spice with an exotic flavor that binds the fruitiness of the strawberries and the tangy sweet-and-sour taste of rhubarb in this jam recipe.

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Serving Size / Yield

48 servings


  • 3 C. fresh strawberries
  • 2 C. rhubarb, chopped
  • 2 C. sugar
  • 1 1/4 tsp. ground cardamom
  • 1 tsp. unsalted butter

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Have three 8-oz. jars washed and hot. Prepare the lids according to the manufacturer’s directions. Combine the fruit, sugar and cardamom in a heavy non-reactive skillet. Use a potato masher to crush the fruit thoroughly. Let sit at room temperature for 1 to 2 hours, stirring occasionally to help the sugar dissolve. Add the butter and bring the mixture to a boil, stirring often to prevent burning. Reduce the heat to medium-low and simmer for 30 to 40 minutes, until the jam thickens. Ladle the jam through a wide-mouth funnel into jars. Attach the lids and process in a boiling water canner for 10 minutes.

Makes three 8-oz. jars or 48 servings. 

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