Our Sunday morning strawberry jam is homemade, lightly sweetened, and packed with strawberries. It’s the perfect topping for your biscuits or pancakes.
Believe it or not, this recipe was done yesterday. I woke up early and was playing some video games. I was doing my best not wake Kim up, as the sun hadn’t even poked its shiny head above the horizon.
Wouldn’t it be just my luck that hunger pangs hit with a vengeance. Fortunately, I was feeling pretty good yesterday morning, a rarity I can assure you, so I decided to make a meager breakfast buffet for the whole family. Quickly pausing my game, I got started.
After tossing some smoked bacon in the oven, I grabbed a loaf of bread and stared at the toaster. Since trying to decide when everyone would wake was out of the question, I set the bread next to the toaster. Much like a hotel buffet, they could toast their bread when they were ready.
However, I still wanted to make something special to go along with the bacon, eggs, and toast combination. I opened the freezer and spotted a bag of frozen strawberries.
Making jams and toppings is a love of mine, so this one came easily to me. With little sugar and cornstarch in hand, off I went. It doesn’t take much to make this jam. Toss everything into one pot, let it cook for a bit, and voila it is done.
The only tricky part is ensuring you make a slurry with the cornstarch and the water. If you dump it in without making the slurry, you will end up with globs of unmixed cornstarch which is very unappealing. It does take a bit to cook, but it’s worth the wait.
Once the strawberry jam was done, I whipped up some scrambled eggs and set everything out. The last thing I had to do was wake everyone up for a hot breakfast. Ironically, it wasn’t the banging pots and pans that did the trick. As soon as I started the brewing the coffee, low and behold, Kim comes down the hallway sleepy-eyed and wild-haired.
I had to wake up our son by going into his room, but hey, he’s a teenager, so it’s to be expected. Needless to say, everyone enjoyed the meal, and we were very productive for the rest of the day.
Let me go ahead and put this disclaimer out there; I was careful not to call this recipe a preserve. Because this is NOT a way to protect your fruit. I believe that requires pectin and a particular canning process. Since I am not knowledgeable in that area, please do not use this recipe for that process.
If you are looking for a way to prolong the life of your fruits and vegetables, then you will want to search for canning or preserving recipes. This post is just a simple way to make a quick strawberry jam for yourself or your family. With that being said, I hope you have a long life, love everlasting, and a full belly. Now, let’s get down to business.
As the case with most of my recipes, this one is also easy peasy. First, combine the frozen strawberries, sugar, salt, and 1/4 cup of water in a large saucepan over medium-high heat and cover with a lid. Next, in a small mixing bowl, add the cornstarch and the 1/4 cup of water.
Then, whisk the two ingredients together to make a slurry. After the berries have cooked for 15 minutes, stir in the cornstarch mixture. Cover the pan again and let the jam cook for an additional 10 minutes while stirring it occasionally.
Last, when it’s done cooking, remove the lid and use a potato masher to crush the strawberries down a little. Let the strawberry jam cool, then serve it over biscuits, pancakes, or toasted bread.
Our Sunday morning strawberry jam is homemade, lightly sweetened, and packed with strawberries. It's the perfect topping for your biscuits or pancakes.
- 1 Pound Frozen Strawberries 454 grams or 16 ounces
- 1/2 Teaspoon Salt
- 1/4 Cup Sugar
- 3 Tablespoons Cornstarch
- 1/4 Cup Water for the strawberries
- 1/4 Cup Water for the cornstarch slurry
In a large saucepan combine the strawberries, salt, sugar, and 1/4 of water. Cover the mixture and let it cook on medium-high heat for 15 minutes, stirring occasionally.
While the fruit cooks down, in a small mixing bowl, combine the other 1/4 cup of water with the cornstarch. Whisk the ingredients well to create the slurry.
After the 15 minutes has passed, fold the slurry into the cooked fruit mixture. Cover the saucepan and let it cook for an additional 10 minutes, stirring occasionally.
Once the jam has cooked down, remove the lid and use a potato masher to mash the strawberries a little. Let the jam cool, then serve over biscuits, pancakes, or toasted bread.
This recipe is NOT a preserve and it is in no way meant to prolong the life of the fruit. Please see a jelly or preserve recipe for that specific method. This recipe is only meant to create a simple strawberry topping and should only be stored in your fridge for approximately 3 days in a sealed container. It will thicken more as it cools.