What do you do when you buy too many strawberries? Make 15-Minute Strawberry Jam!
Strawberries are hands-down my favorite fruit, but I have a tendency to buy a few too many this time of year. I think it has something to do with the fact that you can’t find decent strawberries during the winter that don’t cost eleventy-billion dollars. So by the time fresh summer berries start lining the produces aisles in my stores, I go a little crazy.
Then I end up with waaaaay too many strawberries and not, enough time to eat them all before they start getting soft and fuzzy-looking. That’s why I love using them in this strawberry jam. It’s quick, easy, freezer-friendly, and has a ton of awesome uses.
Prepare as instructed, and smear it over biscuits, on toast, or bagels.
Or, allow it to cool, and then transfer to a blender and pulse until you reach a smooth consistency. I whole-heartedly recommend pouring it over these waffles:
Or swapped out for the cherries on this cheesecake:
What’s your favorite way to use fresh summer berries?
- 3 cups fresh strawberries, hulled, and halved or quartered if large
- 1/4 cup sugar
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1/2 teaspoon vanilla (optional)
- Place strawberries and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the berries appear jam-like in consistency - about 12 to 15 minutes.
- Remove from heat, and stir in lime zest, juice and vanilla. Allow to cool completely.
- Store jam covered in refrigerator for up to one week.
recipe adapted from bon appétit, June 2013