• Recipes
  • Urban Homesteading
  • Organic Gardening
  • Faith and Family
  • Homeschool
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

My Humble Kitchen

food • faith • family

  • New? Start Here!
  • About
  • Recipes
    • Beverages
    • Breads
    • Breakfast
    • Salads
    • Egg Dishes
    • Meat and Fish
    • Pasta
    • Rice and Legumes
    • Soups and Stews
    • Vegetables
    • Sandwiches
    • Casserole Meals
    • Crockpot Recipes
    • Odd Bits Recipes
    • Spanish Food
    • Naturally Sweetened Sweets and Treats
    • Condiments
    • Homemade Jams and Preserves
    • Whole Grains
    • Ferments
  • Shopping Guide
  • eBooks
You are here: Home / Topics / Urban Homesteading / Canning and Preserving / A Jam Recipe: Peach and Blackberry Jam Spiced with Cardamom

Canning and Preserving Homemade Jams and Preserves Recipes Summer Urban Homesteading

A Jam Recipe: Peach and Blackberry Jam Spiced with Cardamom

A Jam Recipe: Peach and Blackberry Jam Spiced with Cardamom | myhumblekitchen.com

Have I ever shared with you how much I enjoy cardamom? It’s one of those spices that’s a bit difficult to describe. It’s made from the seed pods of an Asian plant in the ginger family. I can see that as it has a bit of spice (not much) with deep floral undertones. Maybe a bit smoky. It lends itself beautifully to both sweet and savory dishes.

I’ve recently found out that cardamom can take an ordinary batch of jam and turn it into something sensational.

This peach and blackberry jam spiced with cardamom came together quite unexpectedly, really. I had a box of peaches to use soon before they would spoil. My original intentions were to make a simple batch of peach jam (which I still intend to do).

I make most of my jam using Pamona’s Universal Pectin and sweetened with honey. After looking over my recipe from the box of Pamona’s, I realized I didn’t have enough peaches to make a descent batch of plain peach jam. To compensate I threw in some wild blackberries that I had foraged for and frozen. After looking at the beautiful deep colors that were coming together, I decided to spice things up by adding a hint of cinnamon and cardamom.

All I can say is wow. I love it. I’ve been using it every morning on my toast and plan on using it for my next batch of oatmeal jam bars. Like I said, sensational!

Peach and Blackberry Jam Spiced with Cardamom

What I especially love about making jam sweetened with honey is that it always creates a perfect set. This means that the jam is not tough. It holds together well and spreads beautifully.  The downside is that once the seal has been opened it will only last for 3 or so weeks in the refrigerator before spoiling.

If this is not enough time for you to eat a 1/2 pint of jam, use the 2 oz jam jars or substitute the honey for organic sugar. For a full tutorial on using Pamona’s Universal Pectin, click here.

Print
A Jam Recipe: Peach and Blackberry Jam Spiced with Cardamom

Serving Size: Makes 6, 1/2 pint jars, of jam

A Jam Recipe: Peach and Blackberry Jam Spiced with Cardamom

A Jam Recipe: Peach and Blackberry Jam Spiced with Cardamom.

Ingredients:

  • 4 cups mashed peaches and blackberries (About 8 large peaches and 2 cups of blackberries)
  • 1/2 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 cup lemon juice
  • 1 cup honey
  • 2 tsp pectin powder (from Pamona's Universal Pectin)
  • 2 tsp calcium water (from Pamona's Universal Pectin)

Method:

  1. In a large pan, add the mashed fruit, cinnamon, cardamom, lemon juice, and calcium water.
  2. In a bowl, mix together the honey and pectin.
  3. Bring the fruit in the pan to a boil. Add the pectin-honey mixture and stir for 1-2 minutes until the pectin is dissolved. Return to a boil, then from from heat.
  4. Process for 10 minutes (add 1 minute more for every 1,000 feet above sea level) in a hot water bath.
  5. Click here for a detailed tutorial on how to naturally sweeten your jam using Pamona's Universal Pectin.
3.1
https://www.myhumblekitchen.com/2013/08/a-jam-recipe-peach-and-blackberry-jam-spiced-with-cardamom/
©Copyright, A Little Bit of Spain in Iowa

Have you made any fun batches of jam this year?  Please share with us in the comments below.


9 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« A Roasted Beet and Watermelon Salad For Those Late Summer Days
Simple Lives Thursday, #161 »

Comments

  1. Amy D. says

    August 27, 2013 at 8:53 am

    This sounds great! I will have to try different fruits, though…both of these are now out of season at my fm.

    Reply
  2. Tamara says

    September 2, 2013 at 4:45 pm

    Oh my! I thought the recipe called for 4 LBS of peaches! 🙂 Looks like I over bought! Well, I doubled this batch of jam and I’m freezing the rest for smoothies. A happy mistake 🙂

    Reply
    • Diana Bauman says

      September 3, 2013 at 6:29 am

      Oh, that does sound like a good mistake! I just learned that you can freeze peaches whole as well 😀 I just froze an entire bag yesterday!

      Reply
  3. Shaie says

    September 5, 2013 at 2:53 pm

    Do you split it evenly between the blackberries & peaches? So, 2 cups peaches and 2 cups blueberries? Thanks!

    Reply
    • Diana Bauman says

      September 6, 2013 at 5:55 am

      Shaie, It doesn’t really matter. As long as the final product has four entire cups of smashed fruit. I think I probably had about 3 cups of peaches and 1 cup of blackberries. Hope that helps 😀

      Reply
  4. Deanna says

    September 23, 2013 at 2:03 pm

    Can I use frozen peaches and blackberries from last season for this recipe?

    Reply
    • Diana Bauman says

      September 23, 2013 at 4:46 pm

      Oh yeah, for sure! I’m usually pulling out frozen fruit for wintertime jam 😀

      Reply
  5. Allison says

    February 28, 2015 at 4:44 pm

    Hey Diana, I can’t seem to find calcium water anywhere, Could I use mineral water for this? Is it the same?

    Reply

Trackbacks

  1. Weekend Links & Life as Mom sale! - Keeper of the Home says:
    August 24, 2013 at 5:01 am

    […] A Jam Recipe: Peach and Blackberry Jam Spiced with Cardamom @ My Humble Kitchen […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

Read More…

Real Food, Faith, and Family Straight to Your Inbox!

PLUS, receive my eBook a Month of Meals from My Humble Kitchen to Yours and a Real Food Menu Plan Printable FREE!

Living Foods

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

Charlotte Mason Homeschool Planner

Winter Recipes

Honey Sweetened, Christmas Granola - Candy Canes and Chocolate Chips | myhumblekitchen.com

Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips

A Simple Beef and Barley Stew | myhumblekitchen.com

A Simple Beef and Barley Stew

Gluten-Free Almond Flour Fudge Brownies | myhumblekitchen.com

Almond Flour Fudge Brownies

A Vegetable Curry

Quick Bake Einkorn Biscuits | myhumblekitchen.com

Quick Bake Einkorn Biscuits

View More Winter Recipes

#probioticseveryday

Naturally Pickled Leafy Greens and Stems with Onions

Homemade Yogurt | myhumblekitchen.com

Homemade Yogurt

Fermented Buckwheat Crunch - Gluten-Free

Fermented Buckwheat Crunch

A Simple Recipe for Homemade Natural Fermented Pickles

How To Make Milk Kefir - A Probiotic Yogurt-Type Drink | myhumblekitchen.com

How To Make Milk Kefir – A Probiotic Yogurt-Type Drink

View More Gut Healthy Recipes

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in

 

Loading Comments...