Sweet cherries and cardamom are a match made in summer kitchen heaven. This jam is warm and rich with just a hint of spice—perfect for spreading on toast, spooning over yogurt, or layering in desserts. And if you’re looking for something a little different, the same base can be turned into a cherry concentrate for homemade lemonade.
This recipe is flexible. You can make it with or without pectin, and adjust the sugar to your preference. I’ve also included a low-sugar option using Pomona’s pectin, and a simple method for turning the pectin-free version into a cherry juice concentrate that freezes well—or can be canned.
Cardamom Cherry Jam
Ingredients:
- 10 cups pitted sweet cherries (about 6–7 lbs unpitted)
- 4 cups sugar (adjust if using Pomona’s)
- 1 tbsp lemon juice
- 3 whole green cardamom pods, lightly crushed
Option 1: Pectin-Free Soft-Set Jam
This is my go-to when I want a softer jam with a more traditional, cooked-down flavor.
Instructions:
- Combine cherries, sugar, lemon juice, and the cardamom pods in a large heavy-bottomed pot.
- Let it sit for about 30 minutes to draw out some juice.
- Bring to a boil over medium-high heat, stirring often.
- Lower the heat to medium and cook, stirring regularly, until the jam thickens—about 25–40 minutes depending on the moisture in your fruit.
- Remove the cardamom pods.
- Ladle the hot jam into jars, leaving ¼” headspace. Wipe rims, apply lids and rings.
- Process in a boiling water bath for 10 minutes (adjust for elevation).
Option 2: Low-Sugar Jam with Pomona’s Pectin
Pomona’s is great if you want to cut back on sugar without sacrificing the set.
Instructions:
- Follow Pomona’s instructions using the same ingredients. You can adjust the sugar to taste.
- Add the calcium water at the start of cooking, and cook the cherries with lemon juice and cardamom pods until softened.
- Mix your sugar and pectin, then add it to the boiling fruit.
- Boil for 1–2 minutes, stirring constantly. Remove the cardamom pods.
- Fill jars, wipe rims, add lids and rings, and process in a boiling water bath for 10 minutes (adjust for elevation).
Cherry Juice Concentrate for Lemonade
This concentrate starts from the pectin-free version of the jam before it thickens. It’s a great way to use extra cherries or to stock the freezer with something refreshing.
To Make the Concentrate:
After simmering the pectin-free jam base for about 10–15 minutes—once the cherries are soft but before it thickens—remove the cardamom pods.
Then Add:
- 2–3 tablespoons lemon juice (for brightness and safety)
- A small splash of water if needed to blend smoothly
- Blend until smooth. You can strain it if you prefer, but I usually leave it as-is.
To Can the Concentrate:
- Return the blended concentrate to a boil.
- Pour hot concentrate into hot jars, leaving ¼” headspace.
- Wipe rims, apply lids and rings.
- Process in a boiling water bath for 10 minutes (adjust for elevation).
To Freeze the Concentrate:
Let cool, then freeze in pint or quart jars, leaving headspace to allow for expansion.
To Use the Concentrate:
Add 1 pint of concentrate to 1 gallon of lemonade for a rich, naturally sweet cherry lemonade. It also makes a great syrup for pancakes, soda water, or homemade popsicles.
Final Thoughts
This is one of those recipes that earns its place on the shelf—whether you’re preserving jam for winter mornings or blending up cherry lemonade for a summer get-together. The cardamom gives it just a little something special, and the flexibility means you can make it your own.
Let me know if you give it a try, or if you end up making both versions like I often do!