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sugar strawberries butter
Freeze a couple of spoons. – Combine 1/4 cup sugar and the strawberries in a medium saucepan. Using a potato masher, roughly mash the strawberries. Then, using a wooden spoon, cook the berries, stirring until they are juicy. This should take about 5-6 minutes.
Stir in remaining sugar and butter until the sugar is dissolved and the butter is melted.
Bring mixture to a rolling boil then, reduce heat to maintain a simmer. Remove foam from the surface of the jam as needed and continue cooking until thickened. At about 15 minutes, begin checking the gel.
Retrieve the frozen spoons (or freezer safe plate). Place a drizzle of jam on the back of a frozen spoon. After slightly cooling, run your finger through the jam. If it retains its track, it has set. If it runs, keep cooking the jam and retest in a few minutes.
Quickly pour jam into a clean pint size jar and refrigerate up to 4 months.
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