Koshereye Signature Strawberry Jam - A Kosher for Less Recipe
2 pounds fresh strawberries
4 cups white sugar
1/4 cup fresh lemon juice
Remove tops from berries; clean thoroughly and drain.
Place strawberries in a heavy saucepan; crush with potato masher.
Add sugar and fresh lemon juice; bring to boil.
Simmer uncovered, stirring often. Keep the mixture at a rapid simmer for 20 to 30 minutes. Gently scrape the bottom of the pan with a spatula every minute or two to be sure the jam is not sticking. If it begins to stick, decrease the heat slightly, being sure the jam continues to simmer at a rapid boil. When almost ready, the white foam should somewhat subside and you should see a darker, shinier look. The temperature of mixture when ready should be about 220 F
Pour strawberry mixture into clean jars.
Let cool, then cover. Refrigerate (It will thicken a bit in refrigerator).
Freeze if desired, but defrost in refrigerator before using.
Delicious on toast, matzo or over ice cream or yogurt.
Recipes: Passover friendly, Jam, Parve, Kosher