2podscardamom (seeds only lightly crushed)optional
Instructions
Place a couple of small saucers in the freezer.
Put half the sugar, cardamom seeds and rose petals into a bowl.
Prepare the strawberries - no need to hull if they are ripe and juicy. Remove any squidgy or damaged fruit. Toss with the remaining sugar.
Put all the ingredients into a large heavy-based pan over low heat. Stir gently to dissolve the sugar.
Once the sugar has dissolved, add the lemon juice. Stir.
Increase the heat and boil briskly for about 20 minutes to reach the setting point. Stir occasionally to avoid sticking or burning. The setting point is 105°C using a jam thermometer. Alternatively, place a little jam on one of the frozen saucers - allow it to cool and if a skin forms or wrinkles when pushed with your finger. The jam is ready! If not boil a little longer and text again.
Pour into hot sterilised jars. Seal when cool and store in a cool dark place.
Notes
Don't leave the jam!! It's a hands-on process; you need to avoid the jam sticking and remove it from the heat as soon as the setting point is reached, but it's quick and easy. 30 minutes max.