Tag Archives: strawberry jam

Leftovers: Strawberry Short Cake Compote

Take your leftover strawberry compote and turn it into something new.

Homemade Fresh Strawberry Shortcake Compote

You’ll find just how easy it is to make your own strawberry jam without all the extra sugar and junk your body does not need.

Yes trust me when I say less sugar and no preservatives does a body good.

I had some leftover frozen strawberries from this past season. So I added the frozen strawberries to my compote and 1” inch of water above the strawberries and turn on the heat under my pan to high.

Bring to a full boil and reduce the heat to a slow simmer. It’s more about the flavors you are bringing out with the slower simmer.

At this point the house is smelling like a strawberry field at picking time. The sweet undeniable smells of hot summer days come rushing through my senses. I just want to throw open the windows and let the world have a whiff.

Once your strawberries puff up (15 to 20 minutes) you can remove the lid and smash the strawberries with a fork or potato masher. Depending on how chunky you want your jam.

Make sure you continuously stir and watch the pot as they say. Jams are hard to clean up. Plus at this point you shouldn’t be using any heat that is going to make a boil. Simmer is tiny bubbles. Just like you see in champagne.

Tiny bubbles like champagne

Continue cooking without the lid on low heat to reduce the fluid. This might take up to an hour.

Still to much fluid. Keep reducing

During this time you need to taste it for sweetness. You can add sugar or vanilla at this time if needed. Depending on how sweet your strawberry short cake compote was.

Once it is semi thick and sticks to your spoon with just a little bit of slide to it. It’s ready, you can turn the heat off and let it rest. It will continue to thicken on its own.

Strawberry jam is sticking to the spoon. Remove from heat.

Believe it or not strawberries have a natural pectin. So it will thicken all by its self.

Strawberry Jam is cooling down

Add the cooled jam to your containers.

I put all my jams in 3 ounce containers with lids and I freeze them. That way I can have fresh strawberry jam or any other flavor anytime I want.

Check out all my jam recipe’s.

Enjoy 😊

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.

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.