California strawberries are so versatile – they can be enjoyed on their own, incorporated into sweet desserts, or used in savory, spicy-sweet dishes like this Moroccan Spiced Strawberry Jam. This jam pairs well with tangy fresh goat cheese and is delicious served on Za’atar spiced crostini for a wonderful appetizer or snack with Middle Eastern flavor.
Moroccan Spiced Strawberry Jam
- 2 pounds whole California strawberries stemmed (include a few slightly under-ripe berries)
- 1½ cups light brown sugar
- 1½ cups granulated sugar
- 2 lemons ends removed, halved lengthwise, seeded and thinly sliced
- 1 cup Champagne vinegar
- 1/3 pound fresh ginger peeled and grated
- 1 Tbsp ground toasted cumin seed
- 1 Tbsp ground cinnamon
- ¼ tsp ground cloves
- Several scrapings of nutmeg
- 1 pound small California strawberries stemmed and quartered
- Salt and freshly ground black pepper
- ½ tsp orange blossom water optional
- In a large saucepan, mash whole strawberries and both sugars with a potato masher to release juice. Cook over medium heat, stirring, until sugar dissolves. Add lemons and bring to a simmer, stirring constantly. (Add a bit of water if necessary to avoid scorching.) Add vinegar, ginger, cumin, cinnamon, cloves and nutmeg. Simmer briskly, stirring frequently, until mixture is thick, dark and flavorful. Add quartered strawberries; remove from heat.
- Season with salt and a generous amount of black pepper.
- Cool; stir in orange blossom water, if using.