Strawberry jelly is a natural fit for many Jewish pastries.
Since we’re DIY fans – it only makes sense that we’ll give you a recipe for making a large batch of homemade strawberry jelly, doesn’t it?
So next time you’re making your Hanukkah Sufganiyot, Purim Oznei Haman (Hamantash) or any other delicious Jewish pastry – make sure to return to this homemade strawberry preserves recipe so you’ll get the credit for entire dish.
I recommend you print this recipe, bookmark it (and share it) or store it someplace safe – so you’ll be able to return to it when needed.
Let’s get to it.
Note: We’ll be using pectin in our strawberry jam, however it’s completely optional so feel free to leave the pectin out.
Closing the Lid
Now that you have your homemade strawberry jelly canned & stored safely in your kitchen cabinet, you can safely cook your favorite pastry knowing your jam is just waiting to be used!
Forget pastries, if you're like me - grab a slice of bread (or Matzah if in Passover), spoon & start digging.
Put boundaries though...the taste can be addictive, and I don't want you to blame me for putting on extra weight!
Let us know in the comments how your jam turned out, and rate the recipe if you liked it.