The Great Wellington Jam-Off is being held on Sunday at the City Market. I've seen a lot of comments coming through Facebook and Twitter about the Jam-Off and I'm happy to be a jam-petitor. It is so hard to know which one jam to submit though. I think that my best jam of the season is Blackberry and Apple - I got the recipe off the Jam-Off website though so thought it poor form to submit that! I really wanted to submit the Apple Butter I made last winter but thought that it wouldn't meet the definition of jam.
I had been wanting to make preserved apricots with cardamon for a while. I figured a cardamon pod in every jar of preserved apricots would be delicious, making them a little bit more special when we came to open them in winter (if they lasted that long). But then the jam-off came and I figured that it would make an equally delicious flavour of jam.
It is pretty good - so long as you are very economical with the cardamon. I made a batch of apricot jam largely following the recipe in the Edmond's cookbook. For that recipe (which makes ten jars from 2.75kgs of apricots) I added six cardamon pods. I tied them into a muslin, along with the apricot kernels and removed after ten minutes of boiling.
The result is pretty good actually. The star of the show is the apricot - quite an aggressively apricot flavour and the cardamon just adds a warmth to the apricot, almost a depth to the flavour rather than a change to it, that lingers long after the jam has been eaten!
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