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Sarah's breakfast jam

updated

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Ingredients for 1 servings:

  • 1 kg strawberries, ripe
  • 2 vanilla pods, the pulp
  • 1 drop of vanilla extract
  • 2 pieces of dark chocolate
  • ½ tsp lemon juice
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 4 minutes; Total time approx. 6 hours 24 minutes

Simple and smart

Wash the strawberries, cut into bite-sized pieces, and purée them very finely using a blender, immersion blender, or food processor. Cook the jam with the gelling sugar according to the instructions. Add the vanilla bean pulp, extract, and chocolate, and stir for another minute until smooth. Fill jars with jam, filling them just above the rim. Seal the jars tightly and turn them upside down for 5 minutes to preserve the jam. It’s best to place the jars in a dish lined with a cloth and cover tightly so the jam cools slowly. The jam will be ready after about 6 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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