Quick strawberry jam

Votes: 1

Time: 35 min.

Stock up on cardamom and vanilla pods so you can make delicious, aromatic jam all berry season long. You won't need many berries, as this jam only has a two-week shelf life. Enjoy it immediately, spreading it on crispy toast or drizzling it over vanilla ice cream. Since there aren't many berries, the jam cooks quickly, preserving more of their vitamins. If you have raspberries on hand, add a few to the strawberries for an even richer flavor. Store the jar of jam in the refrigerator.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a vanilla bean, cut in half lengthwise and scrape out the seeds
1 cup of sugar
2 tablespoons orange juice
5 cardamom seeds, crushed to leave seeds inside[center][/center]
0.6 kg strawberries, hulled and halved if larger than walnuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, Orange juice, vanilla pod, cardamom

Cooking the dish according to the recipe:

Place the vanilla seeds and pod in a heavy, non-reactive skillet. Add the sugar, orange juice, and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
Add the strawberries to the pan and stir once to coat. Cook over low heat, stirring occasionally, until the mixture thickens and resembles jam, 20-25 minutes. The longer the jam cooks, the thicker it will be once it cools.

Remove from heat and let cool. Discard the cardamom and vanilla pods before serving. The jam can be stored in the refrigerator for 2 weeks..
Exit: 1.5 tbsp.

Categories:

recipe / Dishes for future use / Simple and quick recipes / Quick desserts / Summer dishes / Spring dishes / Desserts / Creams, sauces, mousses, yogurts / Food Network - recipes