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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

From Star-K: This video describes the most common insect found on strawberries and teaches the proper method of cleaning strawberries.

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