French Apple Jam

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.

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