Strawberry jam is like the king of all the jellies, preserves, and jams. I mean be real, if you had to have any one spread strawberry jam is probably at the top of your list. Strawberries are a good source of vitamin C and other heart healthy nutrients. But let’s be honest if you’re cooking strawberries into a jam, you’re pretty much destroying all of the nutritional properties along with it. But who cares? Because it’s all about that sweet sweet delicious strawberry flavor people!
Now for some fun strawberry facts:
1- America is the number one producer of strawberries, USA! USA! USA!
2- Strawberries like an acidic soil.
3- If you thought there was just one strain of strawberry, well you’d be wrong, because there is over 10!
This recipe was born out of having excess strawberries and lots of extra strawberry juice from frozen strawberries. I modified the recipe to make it more user friendly, because how do you quantify strawberry thaw juice?
Anyways, this stuff is so good and it’s perfect with our old friend peanut butter. Make this today.
Recipe – Strawberry Jam
Ingredients
1 Cup of Frozen Strawberries, you can use fresh ones too (but this was easier)
2 Tbsp. Corn Starch
1/2 Cup of Sugar
2 Tsp. Orange Zest
1 Tsp. Vanilla Extract
Method
Allow the strawberries to thaw in a large bowl. Add the rest of your ingredients to your strawberries. Allow this to sit for about an hour. After that time, there should be a good amount of liquid that has pooled in your bowl. Pour that liquid into a medium sized saucepan.
Remove your strawberries and pulse them in the blender so they become mashed. Transfer the strawberries to the saucepan with your liquid. Turn the heat to low and bring the mixture to a simmer, as it gently simmers it will thicken and thicken. Stir the mixture the entire time until you have a thick consistency. I removed it from the heat once it was thick, but not so thick where you couldn’t stir it.
*If the jam isn’t thick enough, take another tablespoon of cornstarch and mix it with about 3 tablespoons of ice water. Once it’s completely mixed, add it to your jam and stir.
Once it’s cooled, I poured it into a jar and it will keep for at least a month.
Enjoy!
- 1 Cup of Frozen Strawberries, you can use fresh ones too (but this was easier)
- 2 Tbsp. Corn Starch
- 1/2 Cup of Sugar
- 2 Tsp. Orange Zest
- 1 Tsp. Vanilla Extract
- Allow the strawberries to thaw in a large bowl. Add the rest of your ingredients to your strawberries. Allow this to sit for about an hour. After that time, there should be a good amount of liquid that has pooled in your bowl. Pour that liquid into a medium sized saucepan.
- Remove your strawberries and pulse them in the blender so they become mashed. Transfer the strawberries to the saucepan with your liquid. Turn the heat to low and bring the mixture to a simmer, as it gently simmers it will thicken and thicken. Stir the mixture the entire time until you have a thick consistency. I removed it from the heat once it was thick, but not so thick where you couldn’t stir it.
- *If the jam isn’t thick enough, take another tablespoon of cornstarch and mix it with about 3 tablespoons of ice water. Once it’s completely mixed, add it to your jam and stir.
- Once it’s cooled, I poured it into a jar and it will keep for at least a month.
- Enjoy!
