Jams & Preserves

Strawberries in Syrup With Cardamom & Rose Water

Sweet and fragrant, a strawberry in syrup nourishes the soul as well as body. Ideal for relaxed weekend mornings when the family wanders in for breakfast, just serve over crispy waffles or fluffy pancakes with rich cream and your favorite coffee.

This recipe is different from your every day strawberry jam. Here the crystallized strawberries have stayed whole, you can see their pretty shapes in the syrup, and you can bite into each one, sending shockwaves of strawberry flavor mixed with cardamom and aromatic rose water to your jubilating palate.

Special gift for the very special friend.

Strawberries in Syrup With Cardamom & Rose Water

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 2 jars


  • 2 lb. fresh strawberries (preferably organic)
  • 3/4 lb. sugar
  • lemon juice from 1 lemon
  • 5-6 cardamom pods, crushed
  • 1 tsp. rose water



Rinse the strawberries quickly under cold water. Dry with a kitchen towel, and cut off their stems. Do not cut strawberries in halves, leave them whole.


Put the strawberries together with the sugar and the lemon juice in a porcelain/glass deep bowl. Cover with a sheet of parchment paper, and let macerate for about 3-4 hours or overnight.


The next day, put the strawberry mixture in a large saucepan (copper pan or stainless steel pan), and bring just to a simmer. Add the cardamom seeds. Simmer for about 3 minutes. Take off from the heat. Cover with parchment paper, and let rest for few hours. You need to repeat this process 2 more times. At the end add the rose water and take the strawberries off the heat.


Pour the strawberries with syrup into the sterilized jars until they are full, wipe carefully if there was any spillage and close the lids tightly. Let cool to room temperature upside-down on the counter, then store in a cool and dark place for a few months.


The jarring method (boiling the jars then closing them tightly and letting them cool upside down) is one that's been commonly practiced in Russia and France for generations and generations. I use this method all the time for my jams and preserves.

You Might Also Like


  • Reply
    Zorica Pavlovic
    June 20, 2015 at 2:37 pm

    Yelena, this looks so good.

  • Reply
    Rebecca Subbiah
    June 23, 2015 at 3:03 am

    fun flavors

  • Reply
    Lok Man Fan
    June 24, 2015 at 11:30 pm

    Beautiful pictures! Love the fun flavors of the strawberry syrup. How cute is that strawberry needle work!

  • Reply
    Shibi Thomas
    June 26, 2015 at 4:12 pm

    What a beautiful looking gift!!! I had never tried the cardamom strawberry combination even though we use cardamom a lot in our cooking.

  • Reply
    Regina Melo-Jocknevich
    June 29, 2015 at 1:56 am

    Hi Yelena, how have you been?

    This is a must to make recipe, the ingredients are uncommon and yummy – cardamom, strawberries & rose water – what a recipe!

    Your photos, as always, are so inspiring, love them :))

  • Reply
    La Table De Nana
    August 12, 2015 at 6:58 pm

    Thinking about you..hope all is well and that you are just busy with summer~
    I made shrimp cocktails w/ blue ice in the servers for or daughter's 40th in August..thanks again for that great idea! PS She just saw Saun The Sheep yesterday w/ Noah! Just noticed on your sidebar~

  • Reply
    August 14, 2015 at 2:19 am

    Hello dear Monique, I will come back to cooking, styling, photography and blogging very soon. We have one more trip on our list and then I will be back. Can not wait, miss you all!! Happy that you like my blue ice idea! I will create more ideas-))) Talk to you soon! Hugs-))

  • Reply
    La Table De Nana
    August 14, 2015 at 9:35 pm

    Looking forward to all of them!
    Happy Trails.

  • Leave a Reply

    Cooking Melangery