Quick Stovetop Strawberry Vanilla Jam / Sauce

I think a slice of bread with butter and jam is one very simple, but divine pleasure. Homemade vanilla strawberry jam is one of my favorites, but that’s also because it connects me to my childhood, picking the berries and then watching my mother make the jam. I also always got to lick the wooden spoon once she was done.

My mother canned the jam, but this version is for those moments when you want jam or sauce immediately and have some fruit available. There is no need to sterilize jars or water bath anything. Just cut, mix, boil a bit and store in a glass container in the fridge until gone. It lasts a week, or you can freeze any extras. I love using this version on homemade buttermilk biscuits and whipped cream. I simply don’t boil it very long. 

To make it, cut up strawberries into small pieces. I used roughly 3 cups here. You could use a food processor and pulse a few times as well. Or puree everything, if you don’t like chunks and prefer a smooth consistency.

Add the strawberries to a pot, add about a quarter cup of vanilla sugar and mix. I often add a splash of homemade vanilla as well, just to intensify the vanilla flavor. You can add a splash of lemon juice to brighten the flavor. 

Now turn your stove to a medium temperature setting and stir frequently. The mixture is essentially the start of macerated strawberries that will be heated, rather than let sit to draw the juices.

The mixture will start bubbling violently. Be careful not to use a small pot and leave room for the mixture to expand a bit. Boil everything for at least 5 minutes, but longer for a thicker consistency. The more water evaporates, the thicker it gets. I like mine a bit on the runnier side and less sweet.   To test your consistency, you can add a drop onto a cooler surface or try the spoon test. Dip your spoon into the mixture and run your finger along the middle. If the liquid runs back together it is still very saucy, if it keeps the gap intact, your jam will set thicker as it cools. 

Once done, let cool slightly and fill it into heat proof containers. Mason jars work well, but so do Pyrex containers with a lid. If you like jams and fruit sauces, then this is a recipe for you. I hope you love it as much as I do and experiment with other fruits as well. And let’s be honest, I like this quick one because it is needed right away and often spooned directly over homemade breakfast or lunch dishes such as semolina porridge. Delicious!!!