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Homemade Strawberry Jam

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I get so excited when I see fresh strawberries at the Farmer’s Market that I sometimes over-purchase these fuchsia beauties. I often end up with more than even I can eat! So, I make Homemade Strawberry Jam. 

Once you get the hang of homemade jams, you can riff on the basic recipe. Add some rhubarb for a tangy addition. Add peppercorns and hot peppers for a piquant version for savory items. Easy to do and nothing tastes better than homemade! I do not use pectin in this jam. The sugar will help thicken the jam as will cooking the moisture out of the berries.

2 cups of sugar

1 large lemon, zested and juiced

4 cups of strawberries, hulled and sliced

1. Combine the sugar, lemon zest and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

2. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.)

3. Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.

Laura Frankel is an Executive Chef at Wolfgang Puck Kosher Catering and author of numerous kosher cookbooks including Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. To purchase her books, click here. For more articles by Laura, click here.
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