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