Anyone who has ever bought strawberries in Israel can attest to the sad, short-lived fate of this fruit here. I don’t know what they put on them, or how long it takes them to get from the ground to the market, but something has gone very, very wrong. And maybe I’m just a sucker, but despite knowing that I can’t eat a kilo of strawberries in one day, they always make it onto the grocery list. And at the market I always carry them in a separate bag hanging delicately over my shoulder at the market so they don’t get squashed. I cover them in plastic bags, tupperware, I wash only the amount I want at a given time, and each time I check the fridge in trepidation: HAVE THEY GONE BAD YET?!
But all is not lost. In this process, I’ve perfected how to make strawberry jam, since it really does pain me to think of tossing that many strawberries after one day. So, before you toss yours, consider making a delicious, not-too-sweet rose water scented strawberry jam.
You can omit the rose water and just go for strawberries and candied ginger, omit the ginger and just go for strawberries and rose water or omit both rose water and candied ginger and have just a classical strawberry jam. It’s up to you! This recipe can be halved easily. I use this jam in salad dressings, on top of vanilla ice cream and toast!
What you need:
4 cups of strawberries; stemmed and diced
1 c sugar
2 tblsp lemon juice
1-3 drops of pure rose water (or 1 tblsp of the store bought kind that is mixed with water); optional, as noted above
1 tblsp candied ginger; finely diced (optional)
How to do it:
First place a small plate into the freezer. We will be using it in about 5-8 minutes to test if the jam is ready.