Summer’s Lush Strawberry Jam
Did you have a chance to pick strawberries at your neighbohood farm? Maybe you picked some up at the local farmer’s market or even the produce section of your grocery store. Strawberries were abundant this year and many area fields were lush with strawberries early in the season!
One of my favorite things to do with strawberries is make an easy and yummy Strawberry Jam.
The recipe calls for the jam to be used within two weeks….how easy would that be? Here are some of my favorite ways of using left-over Strawberry Jam (if you end up with any!):
- Warm the jam and drizzle over French Toast
- Use in Cereal Bars
- Top Cheesecake
- Drop a teaspoon in the middle of muffin batter
Easy Strawberry Jam
- Refrigerate for about 2 hours and keep chilled.
- Serve within 2 weeks
And a few more great ways of using remaining Strawberry Jam:
- Slice a Croissant lenthwise, slather the middle with jam, place in a baking dish mix up egg, half and half, vanilla, a little sugar, a bit of Grand Marnier and pour over the top; bake at 350 for about 15-18 minutes, top with a sprinkle of powdered sugar and some slivered almonds! A delicious dessert or breakfast.
- Stir into Greek Yogurt for a sweet treat
- Roll out and cut up pre-made (or from scratch pie dough), bake and top with sanding sugar then dip the “pie fries” into the strawberry jam
- Use in Thumbprint Cookies
- Over your favorite ice cream or make a banana split
- Red, White & Blue Pancakes – drop fresh strawberries and blueberries onto your pancakes once placed on your griddle. Drizzle with warm jam and garnish with powdered sugar and blueberries!