Jam From Garden Berries With Cinnamon And Cardamom. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13

I make jam from garden berries from a variety of berries that can be found in the garden and forest. The more varied the contents of the jar of jam, the tastier! Aromatic additions of spices, not only enhance the taste, but also add piquancy to the jam. You can cook this sweet treat in small portions, each time collecting a new combination of berries and spices. This recipe contains only garden berries, which are favorably set off by cinnamon and cardamom.

A byproduct of making berry confiture is ice, which, in my opinion, is indispensable in the summer heat. With it, you can quickly prepare a cool fruity drink - refreshing, vibrant and with a minimum of calories!

• Time: 40 minutes
• Quantity: about 2 liters

Ingredients for cinnamon and cardamom garden berry jam

• 1 kg garden raspberry
• 200 g gooseberries
• 200 g black currant
• 1 kg sugar
• 2 cinnamon sticks
• 4 pods of cardamom
• 4 carnations

Making cinnamon and cardamom garden berry jam

For jam, all the berries that can be found in your garden are useful. The main principle is this - we leave whole and beautiful berries like that, and from overripe and not very beautiful ones, we will prepare syrup for jam. The syrup is best made from soft, juicy berries. In my garden there were yellow and red raspberries, and for filling I took black currants and ripe gooseberries.

Put the raspberries cleaned of debris in a deep frying pan and knead. The berries should turn into a homogeneous gruel. Then slowly heat them, simmer for about 10 minutes over medium heat.

Wipe the result through a large colander. Let me explain why large cells are needed. There is a lot of pectin in raspberries, which is responsible for the thickness of our jam, so try to wipe the mass as thoroughly as possible, and it's okay if some of the seeds go through a colander. Well-rubbed raspberries will thicken the finished jam.

We filter the grated raspberries through a fine sieve to separate the seeds. Don't throw away the cake! Then I'll tell you how you can use it.

We will mix raspberry syrup and berries with sugar in a ratio of 1 to 1. First, pour all the sugar into the raspberry syrup and stir it until it is completely dissolved.

We sort out the berries, remove the stalks and spouts from the gooseberries, usually I cut them with scissors. You can put some whole raspberries, but not overripe.

Add the berries to the raspberry syrup. We put two cinnamon sticks, 4 cloves there. Extract the seeds from the cardamom pods and grind the seeds in a mortar. Add the grated cardamom to the jam.

Cook over medium heat for 25 minutes. We remove the foams. The jam turned out to be quite thick, it needs to be boiled down by about 1/3. Be sure to make sure that it is not overcooked, then the bright color will disappear and the berries will wrinkle.

We put the cooled jam into jars.

What to do with berry cake?

Now let me tell you what I do with berry cake. Fill it with 1 liter of boiling water, boil for 2 minutes. Then we filter through a sieve, fill the ice molds. Freeze. The result is a fragrant, bright ice for cocktails and drinks! I always keep a supply of colored ice in the refrigerator.