The Pioneer Woman Tasty Kitchen
Profile Photo

Lemon-Cardamon-Vanilla Jam

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

It’s citrus season somewhere, because they’re shipping the fruit to those of us who live in the far north in 40- and 50-pound boxes. At any rate, being hugely pregnant and nesting, I bought a 40-pound box of lemons and a 50-pound bag of sugar. This is some of the result.

Ingredients

  • 14 whole Lemons
  • 10 cups Water
  • 14 cups Sugar
  • 2 Tablespoons Cardamom
  • 6 Tablespoons Homemade Vanilla Extract

Preparation

Thinly slice and deseed the lemons. I sliced and then chopped them, peel and all.

Drop these into your water and bring to a boil.

At a boil, turn down to a simmer and let cook until the lemons are soft, aproximately 1 hour. Add more time if your lemons are not quite there yet. They’ll get translucent when they’re ready.

Add your sugar, mix well.

Add the spices. I used heaping tablespoons’ worth (read: I spilled some of the vanilla!).

Cook for another hour or hour and a half, until the jam passes the freezer plate test for jelling. To do this, put a plate in your freezer for 3-5 minutes. Put some hot jam on it and drop it back into the freezer for 3 minutes. Pull it out. Tilt the plate. If you can run your finger through the jam and the jam does not run, it’s done.

I can mine; it needs to be water bath processed for 10 minutes and makes 13 pints.

2 Comments

You must be logged in to post a comment.

Profile photo of catfeet

catfeet on 3.11.2011

I was all out of pods, so I used ground.

Profile photo of reillysj

reillysj on 3.2.2011

Do you use cardamon pods or ground cardamon?

No Reviews

You must be logged in to post a review.

Related Recipes

Mom’s Homemade Salsa
Profile Photo by Chanda | My Farmhouse Table in Canning
Mom's Homemade Salsa with Fresh Tomatoes is an easy canned salsa...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Intermediate


Grandma’s Dill Pickles
Profile Photo by Jennifer Locklin in Canning
Our family's favorite dill pickles! Packed with garlic and fresh dill,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Pickling with Lemon Juice
Profile Photo by Sadia Malik in Canning
Vinegar-free sweet dill pickles with lemon juice.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Rustic Quince Apple Jam
Profile Photo by Kate Ireland | peck of pickles in Canning
Rustic quince apple jam uses quinces with the skins on to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Black Cherry Jam with Pepper
Profile Photo by Penelope in Canning
From sweet, firm and juicy cherries. Add some pepper and make...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy