STRAW­BERRY JAM

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 10 small jars.

850 gr. ripe straw­ber­ries, halved ½ kg. su­gar

Juice from one le­mon

½ tsp. qual­ity vanilla ex­tract

Add the straw­ber­ries to a large, flat pot. Add the su­gar, le­mon juice and vanilla. Mix gen­tly and bring to a boil over a high flame. The mix­ture will quickly be­gin to bub­ble, but don’t worry, since the straw­ber­ries con­tain a lot of liq­uid. Lower the flame to the low­est pos­si­ble set­ting and con­tinue cooking un­cov­ered for 50-60 min­utes.

Stir oc­ca­sion­ally and skim off the froth that bub­bles up. It’s im­por­tant to keep watch and re­move from the flame as soon as jam has be­come thick.

Let jam cool a lit­tle be­fore trans­fer­ring to glass jars. Store in the fridge.

Level of difficulty: Easy. Time: 1 hour. Sta­tus: Parve.

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