Yield: 6 – 500 ml jars
- 25 apples
- 8 cups sugar
- 20 cardamom pods, crushed (use a spoon to crack open the pods to release the seeds)
- Juice and zest of 5 lemons
Peel, core, and roughly chop the apples. Throw them in a large pot with the sugar, cardamom seeds, and the lemon juice and zest. Stir well, then bring to a boil and cook uncovered over medium high heat until thickened, 20-30 minutes.
Ladle the hot jam into hot, sterilized jars leaving 1/4 inch of headspace. Wipe rim, center lid on jar, apply band until fingertip tight, then process in a boiling water canner for 10 minutes.