The Pioneer Woman Tasty Kitchen
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Lemon-Cardamon-Vanilla Jam

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Prep:

Cook:

Level: Intermediate

System:

12

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

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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?

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