Description
Everyone loves this chunky strawberry-filled jammy sauce! It’s just thick enough that it works well on anything from gourmet PB&J’s to vanilla bean custard french toast. All you need is frozen or fresh strawberries, a little orange zest (or lemon), and sugar. Double or triple the recipe for larger crowds and refrigerate or freeze leftovers and thaw to enjoy.
If you’re looking for a traditional (no-pectin) 30-minute homemade strawberry jam, click over here for that recipe.
Ingredients
Scale
- 13 ounces fresh strawberries, sliced or diced (370g)
- 1 tablespoon Tarocco blood orange sugar (15g) (sub regular sugar and orange zest to taste)
- 1 tablespoon granulated white sugar (15g), or more to taste
Instructions
- Measure the ingredients. In a small heavy-bottomed pot, add the strawberries and sugar.
- Cook the sauce. Bring the mixture to a boil, reduce the heat to a simmer, and cook stirring frequently to avoid scorching for 15-20 minutes or until the strawberries are mostly broken down and the mixture coats the back of a spoon. Remove from the heat and set aside until ready to serve. You may refrigerate or freeze the jam sauce once it has cooled to room temperature. Enjoy!
Notes
- If you want a sweeter strawberry sauce, add additional sugar to taste.
- Brighten it up with a squeeze of fresh lemon or orange juice if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces + Spreads + Dips
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 to 3 tablespoons
