Strawberry jelly spread with cardamom

by Alice on maggio 21, 2010

Strawberry jelly spread with cardamom


350 g ripe strawberries, cleaned and coarsely puréed
150 g rice malt syrup
juice of half a lemon
half a teaspoon powdered cardamom
a few pinches of powdered vanilla
half a teaspoon agar agar powder, dissolved in 1 tablespoon filtered water

Makes about 1 jar.

Strawberry jelly spread with cardamomDirections

Put the strawberries in a large heavy-based saucepan. Add the malt syrup, lemon, cardamom and vanilla and toss until combined. Cook the fruit over medium heat for 10-15 minutes, then turn the heat down to low and keep cooking for another 15 minutes, stirring occasionally. Add the agar gar, stir well and simmer for 5-10 minutes, or until the fruit has thickened, stirring constantly to keep from sticking to the pan. Turn the heat off, pour the strawberry mixture into individual jars. Let cool before covering each jar with a tight-fitting lid. Store in the fridge, where it will keep for up to 10 days, 2 weeks.

Posted in: breakfast and brunch,fruits,gluten-free,jams,snacks,spring,summer,sweet,tea time

{ 1 comment… read it below or add one }

1 Mihl maggio 21, 2010 alle 07:20

I think making jam with rice syrup is the best idea ever! No, wait. Flavouring jam with cardamom is the best idea ever!

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