Sarabeth Levine - Goddess of Bakedom
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IMG_1371.JPG Strawberry Kiwi

Introducing the newest addition to our product line of Spreadable Fruits— Strawberry Kiwi Ginger— it's on the shelves and to say the least, I am thrilled over the taste and color. You all know it takes time to develop good recipes and I am definitely not someone who just pops out a perfect recipe on the first go around. Our kettles are very large and a single product run can range from 600 to 900 jars at a time, depending on the flavor and the types of fruit we are using. Combining fruits is not random, it is a carefully thought out process. It is not just about the taste, its about the chemistry and how fruits interact and react with one another. I do not use pectin to thicken my jams. I depend on the amount of acidity in the fruit combined with the right amount of sugar, as well as the natural pectin present. This varies depending on which fruits your are cooking. When everything is in balance you will get a perfect gel. And believe me, this can be pretty tricky. This combination of strawberries and kiwi is a great marriage—and the crystallized ginger takes it to the next level with its signature little bite. I eat it on our sourdough bread with a smear of soft butter. Come visit me at the bakery and I will give you a taste!

Tags: Ginger , Kiwi , Sarabeth's Bakery , Sarabeth's Kitchen , Strawberries

Categories: At the Bakery


Your Comments

The Delicate Pen  | March 28, 2012 12:25 PM

I will most certainly come in for a taste! Sounds beguiling!

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Ivanna  | June 22, 2012 8:47 AM

You make me drool with this. Hmmmmmm,
such a starving post. I am not really into strawberry jams but this makes me want it. Thanks for posting.

Ivanna from faïence cuisine 

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buy isabel marant sneakers  | March 14, 2013 4:29 AM

Thanks for sharing it!

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