Strawberry Rose Jam Filling
Everyone knows and loves strawberry jam, especially when baked into buttery hamantashen. This Purim, try adding rosewater to homemade jam, and take the cookie game to a new level. Packaged in a Mason jar tied with a ribbon, this also makes for an impressive DIY present. Tip: If you’re short on time, but still want to impress with strawberry rose jam, just combine store-bought strawberry jam with one to two tablespoons of rosewater, depending on how strong you want the rose flavor to shine through.
- 2 pints fresh strawberries, hulled and quartered
- 1 cup sugar
- 1 tablespoon rosewater
- In a large saucepan, heat the strawberries, sugar and rosewater over medium heat. The strawberries will begin to soften and gently bubble. Allow the strawberries to simmer for roughly 20 to 30 minutes, stirring occasionally, until they have cooked down to a gooey, thick consistency. Once the jam has thickened, let it cool before filling the hamantashen.