- 25 apples
- 8 cups sugar
- 20 cardamom pods, crushed (use a spoon to crack open the pods to release the seeds)
- 5 lemons, juice and zest
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 for 30-40 minutes until thickened.
About halfway through the cooking, use a stick blender to blend the jam a bit, but leave lots of apple chunks intact for a nice, chunky texture.
Ladle the hot jam into hot, sterilized jars leaving 1/4 inch headspace. Wipe rim, center lid on jar, apply band until fingertip tight, then process in a boiling water canner for 10 minutes