Chetna Makan’s raspberry cardamom jam

I love a good raspberry jam and the beauty of homemade jam is that you can actually taste the fruit and not just the sugar. The lemon juice here adds freshness, while the cardamom is very subtle but very present. The colour of this jam is so bright and inviting that, whether you add it to your bakes or just dollop it on some warm toast, it’s bound to put a smile on your face.



  • 500 g fresh raspberries
  • 400 g jam sugar
  • 1 lemon, juiced
  • 1 tsp ground cardamom


PLACE a small ceramic plate in the freezer.

COMBINE all the ingredients in a heavy-based saucepan and cook over a medium heat until the sugar has dissolved. Now reduce the heat and bubble over medium heat for 18–20 minutes until it gets a bit thicker and sticky.

COMBINE a drop of the jam on the chilled plate and push the jam with your finger. If the jam gets crinkly, it means it’s ready. If the jam is not yet set, it will not form any crinkles, in which case cook for another minute and test it again.

ONCE cooked, transfer to a clean, hot sterilized jar (see below). Seal once cooled. Store in a cool dry place and use it within 4 weeks.

Sterilize jars

WASH jars and lids in hot soapy water.

PREHEAT the oven to 160°C/ Gas Mark 3. Place the jars upside down on a baking tray and put them in the oven for 20 minutes to dry. Meanwhile, boil a kettle and submerge the lids in boiling water in a bowl.

Recipe from Chetna Makan’s cookbook ‘Easy Baking’

Source: Food&Home

Feature image: Lauri Patterson via Getty Images