Step 1

Fill a large bowl with cold water and add the juice of 1 lemon.

Step 2

Peel, core, and quarter the apples and add them to the lemon water as you work.

Step 3

Remove the apples from the water (discard the water) and finely dice them.

Step 4

Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Stir well, and then bring to a boil.

Step 5

Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot.

Step 6

Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. See note below for preserving options.