Strawberry Rose Red Pepper Jam

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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.

Strawberry Rose Red Pepper Jam with text

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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

IN THE MAKING – HOW TO MAKE STRAWBERRY RED PEPPER JAM

Collage Template (1)

This jam, with it’s slight spicy kick, is a wonderful complement to savory foods as well as bread.

Strawberry Rose Red Pepper Jam 3

It went along great with this rustic Viking Bread.

Viking Brown Bread


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5 from 1 vote
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Strawberry Rose Red Pepper Jam

This isn’t any ordinary strawberry jam. This spiced up version with chile, ginger, nutmeg and rose is a compliment to any sweet or savory meal.
Prep Time10 mins
Cook Time35 mins
Course: Condiments
Cuisine: Continental
Servings: 16 servings
Calories: 110kcal

Ingredients

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

Calories: 110kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 31IU | Vitamin C: 22mg | Calcium: 10mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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jar of Strawberry Rose Red Pepper Jam with text
Strawberry Jam with text

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian πŸ₯•πŸ†πŸ…and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Jayanthi

    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!

  2. PJ

    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 πŸ™‚

  3. Cathy

    5 stars
    How long will this keep? Can I seal it jelly jars then put it in the pantry or must it be refrigerated or frozen?

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