Try this easy, raspberry cardamom jam for something sweet, delicious and slightly alcoholic. The raspberries are soaked in triple sec!
A bunch of raspberries walk into a bar and the barmaid says, “Lookout, Mae. Here come a coupla fresh ones.”
The big guy, who seems to have no problem speaking for the group, says “Haha, never heard that one before. Gimme a triple sec, will ya hon? Make it a double. Neat.”
Wait, what? You didn’t know raspberries love triple sec?
Neither did I. Until I made this jam.
This jam is inspired by The Food Network’s Strawberry Cardamom Jam that I made last week. It was very good but, in the end, I wanted two things it wasn’t giving me. More cardamom taste and a hint of something alcoholic. So I came up with this recipe for Raspberry Cardamom Jam.
I try not to eat too much sugar so I only had a small taste before putting it in the fridge. However, the husband seemed awfully fond of it. I took that as a good sign.
I took it out today, with a piece of toasted sourdough bread (that I did not make myself but wish I could say I had) to shoot it. I’ve been learning a lot about photography over the past couple of days thanks to some very generous, more experienced food bloggers. So that’s really where my focus was.
On making it look good.
Um, yeah. There aren’t any of those for this post.
Because when I got to the part where I had to take one or two bites…I couldn’t stop. I devoured the entire piece of toast. Kind of like the Cookie Monster.
I have no regrets.
- 18 ounces fresh raspberries
- 1/4 cup triple sec
- 1 cup sugar
- Juice of one lime if a little pulp gets in there, so much the better.
- Seeds from 5 cardamom pods crushed with mortar and pestle but not fully ground into a powder. The pods can be discarded.
Wash your raspberries and set them out to dry on a paper towel.
Place them in a ziploc bag with the triple sec and let that sit in the fridge.
Go do stuff.
One hour later, come back and take the inebriated berries out of the fridge. Ignore their inappropriate advances. They're drunk.
Put the sugar, lime juice, and cardamom into a large skillet. Heat over medium heat until it melts and combines (around 5 minutes.)
Add those berries. Quick, before they sober up!
Simmer over medium heat until it reaches a jammy consistency (about 20 minutes) stirring occasionally and breaking up the berries with the back of your wooden spoon.
Let cool and store in the fridge.
Prep time does not include hour of soaking raspberries in the triple sec.
I’ve seen recipes for raspberry jam where they strain out the seeds. You could totally do that. I did not.