Last Updated on March 28, 2021 by Chef Mireille
Strawberry Rose Red Pepper Jam
This is a delicious twist on your classic Strawberry Jam with ginger, crushed red pepper and rose. So delicious with both sweet and savory foods.
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I used to think jam was such a complicated affair needing a lot of canning equipment, but making a small batch of jam for home use is so fast and easy. All you need is a heavy bottomed pot.
Making it yourself allows you to customize the flavors and control the quantity of sugar. Pectin, agar agar and other thickeners speed up the process a bit, but aren’t essential. I have some jam recipes that use nothing to thicken it. Those versions just need to be cooked a little longer.
Strawberries are pretty much available all year round so this jam can be made at any time of year. However instead of just plain old boring strawberry jam, I spiced mine up here and I can’t tell how how amazing the addition of ginger and rose works with the strawberries.
How long will this jam last?
This fresh jam should be stored in the refrigerator in a glass jar. This small batch jam can last up to 8 weeks in the refrigerator.
Before we get to today’s recipe, let’s take a look at some other recipe you can try.
JAM RECIPES
- Pumpkin Jam
- Peach Jam
- Mango-Papaya Jam
- Cranberry Lavender Jam
- Mango Strawberry Jam
- Wild Strawberry-Gooseberry Jam
- Blueberry Chia Jam
- Quince Jam
IN THE MAKING – HOW TO MAKE STRAWBERRY RED PEPPER JAM
This jam, with it’s slight spicy kick, is a wonderful complement to savory foods as well as bread.
It went along great with this rustic Viking Bread.
Strawberry Rose Red Pepper Jam
Ingredients
- Ingredients:
- 4 cups strawberries chopped very small
- 2 cups sugar
- a pinch of salt
- 1 tablespoon ginger grated
- 1/4 teaspoon freshly grated nutmeg freshly grated
- 1/2 teaspoon crushed red pepper
- 1 tablespoon lemon juice
- 2 tablespoons dried rose crushed
- 3 tablespoons rose water
- 1/2 teaspoons agar agar powder
Instructions
- Combine all ingredients except the agar agar in a large, heavy bottomed pot and bring to a high, rolling boil.
- Simmer on medium hjigh heat for 25 minutes, stirring often.
- Add agar agar. Simmer for another 10 minutes, until thickened and the jam starts to leave the side of the pan when pulled back with a wooden spoon.
- Do not let it get too thick as it will continue to thicken as it chills.
- Turn off the flame and let cool.
Nutrition
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Excellent recipes which deserve 5 stars..Yummy..
Thank you so much!!! I try!
another delicious jam from you chef…appealing jam..
EzCookbook
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Will add the rose water next time while making my strawberry jam at home, sounds simply flavourful and awesome.
Oh My God I want to make this today itself.. Can't wait..
Wow…really exotic combinations. Hats off
the color of jam.. looks so inviting..
I love strawberries…..would be delicious for bread toast with butter…can I have some? 🙂
This jam looks so inviting.. Very colorful and yummy!!
Divya's Culinary Journey
wow..yummy delicious combination of flavors …loved the addition of ginger and chilli to this one.
love the fact that you have spiced up the jam and with rose syrup i am sure its a fusion of flavors 🙂 yum
Very interesting combination of flavors there.
Love the color and texture of this jam…way healthier than store-bought ones which are loaded with preservatives. I also love the spice and rose addition to this jam…nice one!
Wow…what a colorful jam?!FIRST timing knowing recipe, making with some spices like ginger n nutmeg..
That looks so excellent Mir, what a bright colour!..making your own jam must be so rewarding!
Awesome..loved the color of jam
Strawberry and rose is a great combo.I have never tried making jam at home. Looks very appetizing and love your spoon in the first pic 🙂
The jam looks really nice! Nice color. My son would go crazy if he sees this.
super invitin jam ! I am planning to make this with apples though 🙂 is it the same method..am not sure I would add agar agar or pectin, although I wud want to use citric acid crystals..
let me know..
Kalyani
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agar agar/pectin helps it bind and the citric acid acts as a preservative to make it last longer
agar agar/pectin helps it bind and the citric acid acts as a preservative to make it last longer
How long will this keep? Can I seal it jelly jars then put it in the pantry or must it be refrigerated or frozen?
It should be refrigerated unless you follow standard canning procedures. It can last in the refrigerator up to 2 months.