How to make Giant Jam Sandwiches
Step 1: Bread, storebought or homemade. Check.
Step 2: Butter, spread on bread with flap and flutter. Check.
Now for the best part: Strawberry Jam
With little effort (plus a little stickiness) you can have your own small batch of strawberry jam, no canning necessary. If strawberries are in season where you live, you can use them fresh berries. If not, it’s just as easy to use frozen.
Young Readers in the Kitchen
Kids can help measure ingredients into saucepan, and can go to town with mashing the strawberries.
- 2 cups strawberries, whether fresh, washed and hulled or frozen, thawed and drained
- 1 cup sugar
- 1/2 tablespoon lemon juice
- Place strawberries in a medium sacuepan. Using a wooden spoon or hands, mash the berries until there are no large lumps.
- Stir in sugar and lemon juice.
- Bring mashed berry mixture to a simmer over medium-high heat, and simmer for about ten minutes. Skim off any foam.
- Remove from heat and cool to room temperature. The jam will thicken as it cools. It will keep stored in an airtight container in the fridge up to two weeks.
Related Posts: Have too many strawberries? Try some of our other strawberry recipes: