Tag Archives: strawberries

Multi-Use Strawberry Jam

Now here’s a recipe with multiple uses. This can be used for jam on your toast, ice cream and cake poté filling.

I only make small batches. One pound of strawberries and half the sugar of other recipe’s. Big chunks of strawberries simmered to perfection. Low in sugar. No pectin.

Strawberry Shortcake


  • 1 pound Strawberry
  • 1/2 cup Sugar
  • 1/2 Teaspoon Vanilla
  • 2 Tablespoon Lemon Juice
  • Water to cover berries by 1”inch


  • Take the tops off the strawberries and clean under water.
  • Cut strawberries up into chunks.
  • Place the strawberries in a medium sauce pan with the water.
  • Add sugar and lemon juice
  • Turn the fire on to medium and bring to a full boil. Turn the heat down so it simmers.
  • Continue to stir as it thickens.
  • When the jam is thick enough that it sticks to the spoon when turned on side. Remove from fire.
  • Add vanilla and stir really well.
  • Add to mason jar and completely cool. Put it in refrigerator.
  • Jam will thicken as it cools.

Chocolate Berry Delight…

Chocolate Berry Delight

Easy as 1-2-3

These are the supplies you will need:

  • Brownie Mix … Duncan Hines-Betty Crocker any one will do.
  • Strawberries
  • Whip Cream
  • 12″ x 9″ pan


Bake your brownies as directed on box, cut into even squares. 2 cuts down length and 3 cuts on width of pan. Let them cool in the pan before removing them. The brownies can be made a day in advance.

Place one brownie on the bottom and layer with sliced strawberries, whip cream on top, place another brownie on top and layer with strawberries and your whip cream. Go around the edge between the 2 layers of brownies with whip cream and place a full berry on top or you can slice them. If you want to dazzle it up a little, drizzle a bit of melted chocolate over the top of the entire dessert and plate. Simple easy dessert.

Strawberry Season… Strawberry Jam

Homemade Fresh Strawberry Jam Finished

PREP-TIME 2 hours

Just thinking of the sweetness of the ripe strawberries is enough to get me to make a fresh batch of strawberry jam.

I only add 1 tablespoon of sugar to 2 cups of strawberries and a squeeze of lemon to put a smart tartness.


  • 2 Cups Strawberries (Fresh Or Frozen)bring strawberries to room temperature
  • 1 Tablespoon Sugar (Sugar Cane or your sweetener of choice)
  • 1/8 Teaspoon Fresh Lemon Juice

(If you want a tarter jam put 1/8 teaspoon Lemon Zest Also)


Place your strawberries in pan and cover Strawberries with sugar and set aside for a few hours. Let the Strawberries come to room temperature. (you can also do this over-nite in the refrigerator)


Cover Strawberries 1/2″ above berries with water on High boil for 15 minutes.

079Place lid on pan, turn heat down to medium-high, continue boiling with lid on and steam vent closed on lid for 5 minutes.

083Turn lid to vent steam from pan

Reduce heat to medium set timer for 10 minutes.

086Remove lid

Re-Set timer every 10 minutes for the next 60 minutes. Make sure to stir each time.

Over Half of the water should be gone.

088Turn your fire to very low and continue to stir the Strawberry Jam. The strawberries should be reducing quickly now.

Don’t let it burn. Watch your heat closely. If it is boiling to much turn your heat down.. You just want a very faint bubble action. Like a couple of bubbles every few seconds.

Continue with the reduction until the strawberries are to the thickness you like.

089Let cool down in pan

092Spoon into your mason jar.

Will keep for 14 days in refrigerator. If you want to persevere them by adding a canning method they will last over a year.