Why You’ll Love this Cherry Cardamom Jam
Why does homemade jam always taste infinitely better than store-bought? I think it’s the perfect balance of sweetness and fruit that you control, plus those little flavor twists that make it uniquely yours.
This cherry cardamom jam hits all those notes brilliantly. The aromatic cardamom transforms ordinary cherries into something sophisticated yet comforting.
It’s versatile enough for morning toast or an elegant cheese board. And that deep ruby color? Absolutely gorgeous in jars.
The best part? You can make this in small batches, avoiding that overwhelming canning project that takes over your entire kitchen.
Trust me, your breakfast routine will never be the same.
What Ingredients are in Cherry Cardamom Jam?
This elegant yet simple cherry cardamom jam requires just a handful of ingredients to create something truly special. The combination of sweet cherries with aromatic cardamom creates a sophisticated flavor profile that elevates ordinary toast to something worthy of a special breakfast.
And the best part? You probably have most of these ingredients already hanging around your kitchen.
- 2 cups (about 300g) cherries, pitted (fresh or thawed frozen)
- 1/3 cup (65g) sugar, or to taste
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cardamom
- Optional: 1 teaspoon lemon zest for brightness
- Optional: 1-2 teaspoons chia seeds for quicker setting
When selecting your cherries, both sweet and tart varieties work beautifully in this recipe. If using frozen cherries (a fantastic option when fresh aren’t in season), make sure to thaw them completely and drain off any excess liquid before cooking.
The amount of sugar can be adjusted based on the natural sweetness of your cherries and personal preference. And for those looking to create a thicker jam without adding more sugar, try stirring in 1-2 teaspoons of crushed freeze-dried cherries at the end—it adds both texture and intensifies that gorgeous ruby color.
Who knew making something this delicious could be so straightforward?
How to Make this Cherry Cardamom Jam
Making this jewel-toned cherry cardamom jam starts with a simple but game-changing step: macerating your cherries. Combine 2 cups (about 300g) of pitted cherries with 1/3 cup (65g) of sugar in your saucepan and let them get acquainted for 10-15 minutes. This isn’t just idle time—the sugar works its magic, drawing out the cherries’ juices and setting you up for a more flavorful jam. While not strictly necessary, this little bit of patience really does make a difference in the final product.
Once your cherries have released their ruby juices, it’s time to cook. Add 1 teaspoon of fresh lemon juice and 1/4 teaspoon of ground cardamom to the saucepan. The lemon juice isn’t just for flavor—it helps with setting and brightens everything up. Bring this fragrant mixture to a gentle boil over medium heat, then dial it back to maintain a steady simmer.
Now comes the transformation. Stir frequently for 20-30 minutes as the mixture thickens. Want a rustic jam? Simply mash some cherries with your spoon. Prefer it smooth? You can blend it carefully once it’s off the heat. How do you know when it’s ready? The jam should hold a line when you run your finger across the back of a coated spoon, or reach about 220°F if you’re using a thermometer.
The finishing touches really make this jam special. Once you’ve removed the pan from heat, taste and adjust—maybe a touch more sweetness or an extra pinch of cardamom? This is also when you’d stir in any optional lemon zest for brightness or chia seeds if you’re looking for a quicker set.
Let the jam cool for about 15 minutes before transferring to jars. The cooling period helps it thicken further and allows the flavors to meld. Remember, homemade jam like this doesn’t have preservatives, so it’s best stored in the refrigerator. The hardest part? Waiting until morning to spread it on your toast.
Cherry Cardamom Jam Substitutions and Variations
Once you’ve mastered the basic cherry cardamom jam recipe, you’ll likely find yourself wanting to experiment with your own personal twist.
I love adding a pinch of cinnamon or cloves for a deeper spice profile—perfect for winter mornings spread on toast.
For a vanilla-cherry version, try stirring in half a teaspoon of vanilla extract after cooking. The aroma? Absolutely divine.
Watching your sugar intake? Start with just 2 tablespoons instead of the full amount, then taste near the end.
My personal favorite variation involves those freeze-dried cherries mentioned in the tips—they intensify the color and flavor without extra sweetness.
What to Serve with Cherry Cardamom Jam
While you’ve mastered the art of making this gorgeous cherry cardamom jam, the real fun begins when you start pairing it with complementary foods.
I love spreading this jewel-toned goodness on warm buttered scones or tucking it between layers of vanilla cake.
It’s divine swirled into plain yogurt with a sprinkle of granola, or dolloped onto creamy ricotta toast. Can you imagine it melting into warm brie with crackers? Heaven.
For breakfast, try it on almond butter toast or spooned over oatmeal.
The cardamom notes also make it a perfect companion to chai tea or coffee—because why should your pastry have all the fun?
Final Thoughts
After you’ve made this ruby-red cherry cardamom jam, I think you’ll agree that there’s something magical about transforming simple cherries into this aromatic spread.
The way the spices bloom and mingle with the fruit’s natural sweetness creates something greater than the sum of its parts. I’ve made this recipe countless times, tweaking it slightly each season depending on the cherries’ sweetness and my mood. Sometimes I’ll go heavier on the cardamom for a more exotic twist, other times I keep it subtle.
