Strawberry Lime Cardamom Jam - Low Sugar

"There is no place like homemade jam", "There is no place like homemade jam",  whoops wrong story.

The saying is so true, "Once you've had homemade jam, you'll never go back", to the stuff on the shelf - that is.

I've decided this year I want to make at least 50 jars of different jams, some to hold me through the year and some for gifts.  Ambitious?  Yes, but very doable.  Small batches can be done in under an hour and I plan on spreading the task out over the next two months.

For my first jam this season I decided on Strawberry Lime Cardamom.  Dripping with ripe strawberries, tart tongue tingling lime and a lingering finish from the cardamom.  You won't know what hit you, but the next morning when your toaster pops you up a warm piece of toast; you will know exactly what should be on it.

Strawberry Lime Cardamom Jam

2 pounds ripe strawberries, washed, tops cut off, hulled and cut into 1/2" pieces

1/4 cup fresh lime juice
Zest from two limes

2 1/2 cups granulated sugar

1 teaspoon ground cardamom

3 tablespoons low-sugar powdered pectin (I buy a 4.7 oz. jar and just scoop out what I need)

Other necessary items:

4 or 5 - 8 ounce clean glass canning jars with lids and new seals

Large stockpot with rack or basket to lower the jars into the water

Jar lifting tongs (you can use regular tongs, but beware they can slip off the jars and you could get burned)

Place the cut up strawberries, lime juice, lime zest, sugar and cardamom in a large saucepan, turn the heat on to medium and bring to a boil, add the pectin, stir and turn down the heat to medium low. Skim off any foam as the jam cooks.  Cook about 15-20 minutes.  

There are several techniques for checking for doneness.  I just rest a spoon with a little jam on it for a minute or so on the counter and then check to see if it's starting to set up (wiggle a little) then I will usually take it off the heat.   

Fill jars with cooked jam and then process in a water bath.  I have complete directions on processing here.

Yields always vary, so I like to keep an extra jar or two on hand ready to go if needed.

Once you get in the "Jam" zone, you won't be able to stop yourself.

My Bay Area blogging buddies have been hinting at a "Jam" session.  I'm thinking it sounds "Jam-tastic".  Have you had enough of the bad jam jokes yet? (Yes, please someone stop this lady!)

What are you all waiting for? Go forth and make Jam!

Gina

Ginger and Cardamom Cookies - Big, Soft and Chewy

My dad is a huge fan of Ginger Cookies, so I decided I will surprise him with these Ginger and Cardamom Cookies at Thanksgiving.  Plus I needed an excuse to try a few new varieties before the Christmas Cookie rush starts.  I wanted another flavor element in the cookies, so I decided to use cardamom.  Last week a group of us had a good-bye lunch at Wayfare Tavern for Joanna before she flew back to Malaysia, sniff, sniff, and our favorite dessert ended up being a Pear Tart with Cardamom Ice Cream, it's been on my mind ever since.

I hope to recreate the tart for you soon, I'm sure you will fall in love with it too.  I usually stick with the classics for Thanksgiving, with a few new items thrown in; I'm hoping these cookies will be well received.

Ginger and Cardamom Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/4 cups light brown sugar, loosely packed

1/3 cup vegetable oil

2 large eggs

2 ounces crystallized ginger, finely chopped

1/2 cup granulated sugar + 1/2 teaspoon ground cardamom

Preheat the oven to 350 degrees F.

Line two cookie sheets with parchment paper or use silpats.

Sift flour, baking soda, cinnamon, cloves, 1/2 teaspoon cardamom, ground ginger and salt into a large bowl.  Set aside.  I ended up using ground cardamom because that was all I could find out here in the boonies where I live, but if you can find the pods that would be even better; you can then grind them yourself.

In a large bowl add the brown sugar and oil and mix till combined.  Add the eggs and mix till combined. Add the flour mixture and mix until combined.  Add the crystallized ginger and mix until combined.  The mixture will seem a bit dry, but it will hold together nicely.

In a small bowl combine the granulated sugar and 1/2 teaspoon cardamom.  Set aside.

Scoop the dough into large tablespoon sized balls and flatten out the balls a bit with your hands, then roll in the sugar mixture.  Place the cookies on a baking sheet 3-inches apart.  Bake for 13 -15 minutes.  Let cool on the pans.  Don't wait for the cookies to be completely set when you pull them out and they will remain chewier.

I got a little carried away and made really large ones so I only got 12 cookies, but you could probably get a few more if you make them a little smaller.

I have Pumpkin Pie with Fresh Whipped Cream, Pear Tart with Dulce De Leche and Cardamom Ice Cream, Dark Chocolate Cream Pie with Chocolate Pearls and these cookies on the dessert menu; do you think I should add another item?  One more item couldn't hurt, could it?

Enjoy,

Gina