Ok friends time to be real . . . are you ready?
I love me some jam.
Big time!
Now, what’s a girl to do when she has a run out of jam . . . and she has a intense hankering (yes I said hankering) for a good slather of this “out of stock” jam on some super soft, still slightly warm, seriously fresh bread direct from the bakery bread?!!
Pout?
Yes!
Cry?
Yes!
Then, girlfriend remembers the abundant supply of plump, juicy strawberries she has in her fridge. She does a little dance and decides to make her very own jam. From scratch . . .
A quick jam if you will.
All you need is strawberries, a squeeze of lemon juice, a little corn flour, sugar and vanilla and you are good to go.
So quick, so simple, so delicious!
All kinds of satisfying 🙂
Now this jam doesn’t have the same consistency of your store bought jam and because it has waaayyyy fewer preservitives (which I looovvveee!!!) it doesn’t last all that long. About 10 days . . . But thats totally ok because once it’s made and you get a taste you will be eating it on e-v-e-r-y-t-h-i-n-g!
True story!
Fresh bread = check
Pancakes – check
Ice cream = double check
You. Will. Love!
Strawberry Quick Jam
Makes about 1 cup
Ingredients –
2 cups of strawberries
Juice of 1/2 a lemon
1 tsp cornflour
1 tsp granulated sugar
1 tsp vanilla
Method –
Take your bowl of delicious, plump and seriously juicy strawberries and place them in a colander.
Give them a good wash under some cold running water.
Chop their heads stalks off,
and cut them into quarters.
Place them in a blender and process until smooth.
Pour the pureed berries into a small saucepan through a sieve.
Use the back of a spoon to press the liquid through the sieve, sometimes the seeds can block the flow.
Pour your strawberry puree into a small saucepan,
Take your lemon and slice it in half,
squeeze the juice (from 1 half only) into your strawberry puree and stir to combine.
Add cornflour and give it a good stir.
Next up we add sugar,
then vanilla and stir to combine.
Place the saucepan over medium heat and allow it to come to a simmer, stirring frequently until the mixture has thickened slightly.
Remove from the heat and allow the mixture to cool slight before transferring to a small clean jar for storage.
Eat by the spoonful, on a slice of toast with some delicious ricotta, over ice cream, stir through yoghurt, drizzled over granola, the possibilites are endless!
Enjoy 🙂
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Printable Version –
Strawberry Quick Jam
Makes about 1 cup
Ingredients –
2 cups of strawberries
Juice of 1/2 a lemon
1 tsp cornflour
1 tsp granulated sugar
1 tsp vanilla
Method –
Take your bowl of delicious, plump and seriously juicy strawberries and place them in a colander.
Give them a good wash under some cold running water.
Chop their heads stalks off and cut them into quarters.
Place them in a blender and process until smooth.
Pour the pureed berries into a small saucepan through a sieve.
Use the back of a spoon to press the liquid through the sieve, sometimes the seeds can block the flow.
Pour your strawberry puree into a small saucepan,
Take your lemon and slice it in half, squeeze the juice (from 1 half only) into your strawberry puree and stir to combine.
Add cornflour and give it a good stir.
Next up we add sugar, then vanilla and stir to combine.
Place the saucepan over medium heat and allow it to come to a simmer, stirring frequently until the mixture has thickened slightly.
Remove from the heat and allow the mixture to cool slight before transferring to a small clean jar for storage.
Eat by the spoonful, on a slice of toast with some delicious ricotta, over ice cream, stir through yoghurt, drizzled over granola, the possibilites are endless!
Enjoy 🙂
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Nutritional Info approx per Tablespoon obtained using fatsecret.com –
Cal – 6
Fat – 0g
Carbs – 1.4g
Protein – 0.1g
Fiber – 0.3g
