3 tablespoons crème de cassis (black currant–flavored liqueur)
1 tablespoon water
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
How to Make It
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 1 hour and 10 minutes), stirring occasionally. Cool completely; cover and chill 8 hours.
This jam is delicious and worth attempting, especially with local, fresh summer berries. Use some jam soon, can the rest for cooler months when its deep flavor and color really bring summer and winter together! I tried doubling the recipe with a large surplus of strawberries...it did work but the cooking down period was longer than twice the suggested time for the single recipe. Because of the longer cooking time, I -almost- ruined the whole pot due to a small amount of jam sticking to the bottom, but luckily stirred, scraped, and removed the caramelized bits before they burned. In the end, I think the slight caramelization made the jam even richer tasting. I plan to use this jam on scones, corn muffins, and give a few jars as gifts.