Strawberry Jam Recipe Kosher

This is the best strawberry jam recipe! It’s a quick and easy recipe that leaves you with lots of jam to enjoy.

I have always loved strawberry fruit jam and strawberry preserves but usually only got it from the grocery store. We occasionally get homemade jam from my mother-in-law and grandmother-in-law that is so delicious so I thought, why not make my own jam?

Having an easy strawberry jam recipe is a great way to use up all the ripe strawberries during strawberry season. One of my favorite seasons!

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The best time (in my area) to go strawberry picking is late Spring and early Summer. You can also usually find some really nice berries at your local farmers market.

That is a question that is ultimately up to you. Of course there are many opinions on adding pectin to your jams and foods. Pectin helps your jam thicken faster with less cooking, essentially adding to a fresher berry taste.

In The Best Strawberry Jam Recipe I do not use pectin. Mainly because it’s something I never have on hand and personally for me, it’s easier not to use it. It makes the recipe more relatable and easy for home cooks.

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I prefer to thicken my jam with either just the sugar and lemon juice or with a little cornstarch. The end result is similar and I didn’t have to go out of my way to buy and use pectin.

Pectin is a naturally produced preservative, often used in jams and jellies. Jams and jellies don’t have that “gel” consistency without it.

Pectin is a starch that is naturally occurring in fruits and vegetables. Combining it with sugar and acid gives it the thickening ability once cooled.

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There are different varieties and uses for pectin. Information about pectin is from The Spruce Eats article, take a look for more in depth information on pectin.

Strawberries contain a low amount of natural pectin. Which means they will need some outside help to thicken into a jam. Without using any added pectin, there are a few ways to thicken The Best Strawberry Jam recipe:

Storing the best strawberry jam is easy. You’ll want to let it full cool before putting a lid on it. You can cool the jam by leaving it on the counter top (which will take awhile), placing it in a bowl inside the fridge uncovered or by putting it in an ice bath.

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For an ice bath you can just take a big bowl, fill it with ice and a little bit of water then place the best strawberry jam in a smaller bowl that will fit inside of the large bowl and let it rest on the ice and water. Stir it around every

After the best strawberry jam is cooled then you can store it in your preferred container. I like these glass jars for storage. This homemade jam recipe has a shelf life of 14 days in the fridge. It will keep up to 2 months in the freezer.

After making the jam, let it cool completely. I like to store my jam in smaller glass jars. Fill the jars as close to the top as you can so there’s not much air inside.

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If you ask me, this strawberry jam recipe is good on just about anything! But here are a few things you can try:

The best strawberry jam recipe is super simple to make and only uses a handful of ingredients. Cut your strawberries in half or in quarters if they are large. If they are on the smaller side you can leave them whole.

Place the strawberries, granulated sugar, brown sugar, lemon juice, zest and kosher salt into a medium sauce pot. Bring the strawberry mixture to a boil over medium heat – high heat while stirring frequently.

Low Sugar Strawberry Jam Without Pectin

A rubber spatula is best for stirring to make sure you are getting all the jam up off the bottom and sides so it does not burn.

Once the strawberry mixture comes to a boil you can reduce the heat slightly but still want it to be boiling for the remainder of the

With all of the sugar in the recipe, it can burn easily. Don’t be tempted to turn it down to low heat to avoid burning because you won’t get the same thickening effect with a low heat.

Pickled Strawberry Jam

You can decide if you want to thicken it with cornstarch or not. I prefer to use a little in mine but if you don’t then the jam will just be a little thinner. Keep in mind once the jam cools to room temperature it will be slightly thicker than it is while hot.

When using cornstarch as a thickening agent there are a couple rules you’ll want to follow to get the best results. Here’s what you’ll want to do:

When adding the slurry to my jam recipe, first I pour the jam into a bowl. Then using a ladle I remove about 8oz-12oz of liquid and put it back into the sauce pot. Bring that liquid to a boil then whisk in my slurry. After boiling the slurry for another 10 seconds then I whisk that thickened liquid into the jam.

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Let the jam cool to room temperature then put into desired container and refrigerate. It’s even better the next day. Now you have an easy homemade strawberry jam recipe!

A quick and easy strawberry jam recipe that is perfect for all your fresh berries during strawberry season. Enjoy it on toast, ice cream, biscuits, biscuits, peanut butter and jelly and more!

Calories: 94 kcal Carbohydrates: 24 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 4 mg Potassium: 79 mg Fiber: 1 g Sugar: 23 g Vitamin A: 6 IU Vitamin C: 27 mg Calcium: 12 mg Iron: 1 mgSkill'it Competition Show Shabbat Schmooze with Charlene Nitza, Naturally Trends to Try with Shushy Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show Let's Fry That: Chanukah Show

Homemade Strawberry Jam

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This jewel-like jam is especially fresh tasting. Using peak-of-the-season strawberries works best. This tastes positively delicious on toast and in cakes. I made this once for Pesach and my friend, who was going to Russia for Pesach with her family, insisted on taking a container of it with her for her husband who just couldn’t get enough of it!

6. Continue cooking uncovered for a few (three to five) hours, stirring occasionally until the strawberries are really soft and the mixture looks thick.

The Best Low Sugar Strawberry Jam

9. The jam is really ready after one to two hours (however the flavor deepens (and so does the color) when it cooks longer).

The better the quality of the fruit you use, the better your jams will be. (Save the squished fruit for compote!) Most fruits have enough natural pectin to gel adequately, so you need not use commercial pectin (I never do!). When you chop the fruit prior to making the jam, the natural pectin is released.

What’s the difference between jelly, jam, and preserves? If you think they’re all the same, read on! Jelly: The fruit comes in the form of fruit juice, i.e., grape jelly is not made from grapes proper! Jam: The fruit comes in the form of fruit pulp or crushed fruit (blended) and is therefore less stiff. Preserves: The fruit comes in the form of chunks in syrup or a jam. All three (store-bought varieties) are made from fruit/fruit juice mixed with sugar and pectin. Pectin gives these their thickness.

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You can substitute stevia (a natural sugar substitute) for part of the sugar in jam. Do not use Splenda (sucralose) or Equal (aspartame). To make completely sugar-free jam, do the following: Cook together two and a quarter pounds (one kilogra, ) clean fruit (any — apricots, strawberries, blueberries, etc.), one cup apple juice concentrate (check that it doesn’t have added sugar), juice of one lemon, and (optional) honey to taste, for approximately one hour. This jam should be frozen as it contains no sugar to preserve it.

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