strawberry jam

Jam and vanilla cream lamingtons

butter

(1 cup) caster sugar

eggs

vanilla extract

(2 cups) self-raising flour

milliliters (1/2 cup) milk

(2 cups) desiccated coconut

thickened cream

vanilla bean paste

(3/4 cup) strawberry jam

(3 cups) icing sugar mixture

dark Dutch cocoa

butter, chopped

(3/4 cup) water, boiling

This budget-friendly steamed pudding is best served warm with a dollop of cream.

Guard's pudding

fresh white breadcrumbs

self-raising flour

caster sugar

good-quality strawberry jam, warmed

eggs, lightly whisked

unsalted butter, melted

bicarbonate of soda

Thick cream, to serve

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Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Strawberry compote with sugared drop scones

ripe strawberry, hulled

tbsp caster sugar

lemon juice

balsamic vinegar(optional)

unsalted butter

salt

tbsp white caster sugar,

tsp vanilla extract

semi-skimmed milk

vanilla ice cream, to serve

Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.

Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

This 3-ingredient Strawberry Jam recipe made with strawberries, sugar and lemon juice (no pectin!) makes a few small jars to store in the fridge or freezer.

3-Ingredient Strawberry Jam - Instant Pot | Stove

strawberries

sugar

lemon juice (fresh)

Rinse and dry strawberries. Remove the green crowns (tops) and cut in half.

Prep Strawberries

In a large mixing bowl or the steel pot of Instant Pot (if using IP), add strawberries and sugar.  Toss to combine and leave aside for 10 minutes. The strawberries will start releasing their juices.

Macerate Strawberries

Close lid and select pressure cook for 1 minute, HIGH pressure. Wait for natural pressure release.  Open the lid after the pin drops

Stir in lemon juice and turn on Saute mode. Using a potato masher, mash the strawberries till they break down leaving some chunks.

Simmer to thicken the jam while stirring in between. It takes somewhere between 15-20 minutes, depending on the quantity. If you like the texture really smooth, puree it using an immersion blender.

Instant Pot Method

In a food processor, pulse strawberries until coarsely chopped. Transfer to a wide dutch oven or pasta pot. Tip: Using a wide and tall pot keeps the hot sugar bubbles from flying out of the pan.

Stir in sugar and lemon juice. Cook over medium-high, stirring frequently until the jam bubbles and thickens. It can take up 15-20 minutes depending on the quantity.  Note: Keep stirring in between to prevent the sugars from burning at the bottom.

Stovetop

Let the jam cool completely. Store in airtight containers and refrigerate up to 4 weeks, or freeze for up to 2 months.

Cool and Store

3-Ingredient Strawberry Jam – Instant Pot | Stovetop Recipe
Recipe 💁🏻‍♀️  https://spicecravings.com/strawberry-jam

This 3-ingredient Strawberry Jam recipe made with strawberries, sugar and lemon juice (no pectin!) makes a few small jars to store in the fridge or freezer.

Here's what you need:
2 lbs. strawberries
1 cup sugar
1 tbsp lemon juice (fresh)

DETAILED INSTRUCTIONS 💁🏻‍♀️: https://spicecravings.com/pesto-sauce

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3-Ingredient Strawberry Jam – Instant Pot | Stove

Homemade Strawberry Jam made with just 3 ingredients and NO PECTIN. Making strawberry freezer jam has never been easier or more delicious!

Easy No-Pectin Strawberry Jam Recipe

sugar sugar

lemon juice (2 TBSP lemon juice per cup of berries)

Smash cut strawberries with a potato masher or Chop Stir. Or use a hand blender to blend strawberries to your desired consistency.

Put all ingredients into a medium saucepan and stir to combine. Place on medium-high heat until mixture comes to a boil. Reduce heat to medium low and boil about 15-20 minutes.

Remove from heat and transfer to glass canning jars, leaving 1/2" of space from the top of the jar for expansion when frozen. (You're welcome to use any other jar or container you'd like!) Cool to set.

Place one jar in the fridge to use immediately and place the other jar in the freezer. Will keep for 4-6 weeks in the fridge and 2-3 months in the freezer.

Upgraded flavors with all the same nostalgia of the classic school lunch.

Peanut Butter & Jelly Banana Bread

gluten-free flour

baking soda

palm shortening

dark brown sugar

banana (1 large banana)

natural no-stir peanut butter

applesauce

strawberry jam, divided

PB&J Banana Bread Takes the Childhood Sandwich up a Notch

Remembering Grandma&#039;s Strawberry Jam brings back wonderful memories.  So why not make that same delicious jam for your family and let them know you care!

Strawberry Jam

lbs Strawberries

Sugar

Lemon

tbsp Corn Starch

Water

Wash and Cut Strawberries into quarters and pat dry.

Place Strawberries in Pressure Cooker and add sugar.

Stir and let Strawberries and Sugar sit for 15 mins.

Add Lemon Juice and Stir.

Close Lid and set to Pressure Cook for 2 minutes.

Allow a 15 minute Natural Release.

Open lid and stir. Jam will be very liquidy.

Press Cancel and Set to Saute for 5 - 8 minutes to allow jam to thicken slightly and turn heat off.

Mix Cornstarch Slurry and add to jam mixture. Stir to thicken.

Pour jam into containers or jars.

Will last up to 2 weeks in the fridge or freeze for up to 1 year.

Yangnyeom chicken, a style of Korean fried chicken that’s been glossed with a gochujang-based sauce, is always a good time. Here, you’re getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name — yangnyeom (pronounced YANG-nyum) means “seasoned” in Korean — and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.

Yangnyeom Sauce

ketchup

gochujang

rice vinegar

maple syrup

soy sauce

garlic

black pepper

In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.

Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it’s been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

You’ll love the basil in this strawberry basil freezer jam — it is the perfect complement to your favorite slice of toast.

Strawberry Basil Freezer Jam

pkg. (1.75 oz) fruit pectin, (such as Sure-Jell)

water

basil leaves

In a large bowl, mash strawberries using a potato masher. Measure out exactly two cups, setting aside any extra mashed berries, and add the 2 cups back to bowl. Save the extra mashed berries for another use. You want to be as exact with the recipe measurements as possible.

To the 2 cups of mashed strawberries, stir in 4 cups of granulated sugar. Mix well to combine, making sure the sugar is completely incorporated, and then let the berry mixture stand for 10 minutes, stirring occasionally.

After 10 minutes, in a small saucepan, combine fruit pectin and 3/4 cup water. Bring to a boil on high heat, stirring constantly. When it boils, set a timer for one minute. Continue to stir constantly and then remove from heat when it has boiled for one minute.

Stir pectin and water mixture into the fruit and sugar mixture. Stir constantly for about 3-4 minutes or until sugar is completely dissolved and mixture is no longer grainy. Stir in chopped basil leaves.

Pour mixture into freezer containers with tight fitting lids (jars work great). You&#39;ll need five 8 oz. containers or something comparable. Total yield is 5 cups.

Let jam stand at room temperature for 8 hours before moving to the fridge or freezer. If you freeze it, thaw it in the fridge overnight before using.

https://embed.mediavine.com/videos/rclmiesrfmd3h6ptyeuj

Hong Kong-style French toast is a deep fried, milky, egg-battered sandwich, stuffed generously with peanut butter/jam, and topped with sweetened condensed milk. It’s everything you could possibly want for sweet indulgent brunch.

Hong Kong Style French Toast

bread

Peanut butter/Nutella/Strawberry Jam,

eggs, lightly beaten

Vegetable oil,

Condensed milk, for drizzling

Spread a generous amount of peanut butter (or whichever spread you’re using) on a slice of bread &#8211; make sure to add a little extra peanut butter to the very centre of the slice. Sandwich it using a second slice. Repeat for all sandwiches.

Whisk together eggs in a bowl. Dip your peanut butter sandwich into the whisked egg, allowing it a few seconds to soak in the eggs. Flip and repeat for the other side.

Heat oil over medium-high in a deep-sided pan. Carefully add the stuffed French toast to the pan, and cook until golden and crispy; turn over, and repeat for the other side.

Once cooked, remove and lay on some paper towels (or a wire rack) to drain any excess oil.

Slice the sandwiches however you like, drizzle with a little condensed milk. Enjoy immediately!

Wow this looks sinfully delicious :) Would love to try that coconut jam with it.. also great photos!

This sounds insanely good...pinning for a future special brunch!

hahaha! Everyone should have a room mate like this at least once in their lives. This French toast looks super extra. Not sure I could handle it but I'm pretty sure my husband would love it!

This recipe looks super-indulgent, so tempting and drool worthy. A must try for a family Sunday breakfast, fabulous idea.

Holy Cow this looks amazing! I've always been a big Monte Cristo fan, but looking forward to trying this sweet, sweet breakfast goodness!

5 stars because I love watching that drizzle. But seriously - this was delicious. We made it this afternoon with cherry jam and it was SCRUMPTIOUS!

I love this recipe and will be making it tomorrow morning. I know my family and I will love this! Love you and these wonderful recipes!

I’m a HK native and this is my sorta soul food. Major thumbs up!! BTW I died laughing about your comment regarding that lady’s family being nice, I think I know the phrase your roommate taught you and as far as insults go, it’s one of the best to keep in your back pocket 😂

It looks amazing. I would love to try this but when I got time from my business.

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”Hong

These easy homemade Mini Strawberry Pies are the ultimate fun, delicious treat! Made with flaky, buttery sprinkle filled pie dough, they can be filled with homemade or store bought strawberry jam. Perfect for Valentine's Day!

Mini Strawberry Pies

strawberries,

sugar (to taste)

1/4 lemon, juiced and zested

sea salt

cornstarch

teaspoon vanilla

all purpose flour

unsalted butter, cold, cubed

egg, beaten

milk

heavy cream

vanilla

Rainbow sprinkles

Add the berries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools. 

Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.

Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.

In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. Take the blade out of the food processor and add sprinkles. Alternatively, sprinkles can be added after cutting the dough out in a later step. 

Turn the dough out onto a sheet of plastic wrap. Loosely wrap the ball of dough in plastic wrap and gently press to shape the dough into a disk shape. Place the disk in the fridge for at least two hours or up to two days.

When ready to assemble pop tart, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside. 

Roll the first disk out on your floured counter to about 1/8&#8243; thickness. 

Lightly flour your 3&#8243; cookie cutter or biscuit cutter and cut out circles. Place the circles on your baking sheets. Scraps can be rolled out/cut out a second time. 

Brush the edges of the bottom layer with the egg wash. Spoon a rounded teaspoon of  jam and a few bits of chopped strawberries onto the crust and spread it with the back of your spoon or an offset spatula, leaving a 1/4 inch border.  Carefully place a top circle over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke a few holes in the dough and place in the fridge for 30 minutes. Preheat oven to 375 F.

Remove dough from fridge and brush the tops allover with the egg wash. Bake for 15-17 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and transfer to a rack to cool. Serve with a drizzle of icing, with a scoop of ice cream or enjoy as is! 

Stir together the powdered sugar, heavy cream, milk, and vanilla. Drizzle over the pop tarts! 

FOR THE STRAWBERRY FILLING

These are super tasty little pies, big hit with family. 

Thanks Natalie!

Instant Pot Strawberry Jam 2.0 is made of just three ingredients: Strawberries, sugar and cornstarch. The strawberry flavor shines bright in this jam that you'll be eating by the spoonful!

Instant Pot Strawberry Jam 2.0

strawberries (hulled, quartered)

Turn the Instant Pot's Saute function on. Place the strawberries and sugar in the liner and stir until the sugar has dissolved and the strawberries are coated with the strawberry sugary mixture.

Lock the lid in place and cook on Manual HIGH for 1 minute then allow for a 10 minute NPR.

After the 10 minute NPR, release the rest of the pressure manually.&nbsp;

Remove 1/4 cup of liquid and thoroughly mix in the cornstarch to make a cornstarch slurry.&nbsp;

Turn the Saute function back on and add the slurry to the pot. Using a whisk, mash and stir the strawberries.&nbsp;

Saute for 3-5 minutes or until you've reached desired consistency. If after 5 minutes it still isn't as thick as you'd like, you can add a little extra cornstarch. Remember that the jam will thicken as it cools!&nbsp;

Cool completely and then transfer to a jar and refrigerate! This jam will stay fresh refrigerated for 1 week!

Take a bite of these delicious home-made doughnuts filled with sweet strawberry jam. Be careful, they can be very hot!

Jam doughnuts

(3 1/4 cups) plain flour

(1/4 cup) caster sugar

yeast

milliliters (1 cup) milk, warmed

butter, melted

Canola oil, to deep-fry

St. Dalfour Strawberry jam

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Pack a picnic basket with these lovely muffins and enjoy a day in the sun.

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