#Strawberry jam

[daily-deliciousness]

Strawberry cake

[sanrioloverss]

Hello Kitty with Strawberry 🍓🌸

[saltycatfish]

[morethansalad]

Vegan Strawberry Shortcake (Gluten-Free)

[miskiart]

my design for AGDQ '24: Celeste Strawberry Jam

This is a charity design available for 1 week only!

Get the whole GDQ collection here: https://theyetee.com/collections/agdq

[vintage-tigre]

[davekat-sucks]

Gamzee and Dave is better than davekat and more people shipped it back in the early fandom days too!

Gamzee x Dave aka GamDave aka Strawberry Jam is better than Davekat. Dave does think Gamzee is the best troll. Probably still does even if he found out the troll clown killed the other trolls, is part of Lord English, and Dave himself was the one to kickstart Gamzee's insanity to serve LE. Dave did more damage than Dirk, who is part of Lord English.

[sodapop--stims]

Heart Puff Pastries ❤️🥐🍓

Please credit if you use my gifs!

[daily-deliciousness]

No bake strawberry cheesecake bars

[kymtym]

Strawberry Jam

I make this often and it's the best jam I've ever had.

INGREDIENTS:

3 pounds (1.360kg) strawberries, trimmed and quartered

3 cups (710 ml) granulated sugar

Juice of 1 lemon

TOOLS

a wide pot with a lid

A silicone spatula / scraper

A stove (range?)

A big spoon for stirring and scooping

A small spoon for testing readiness

A glass or ceramic plate to test readiness

A freezer (for the plate)

EITHER a potato masher OR an immersion blender (stick blender?)

A container to put the finished product in. This recipe is not shelf stable, the jam will need to go in the fridge.

Early in the day, combine all ingredients in the pot. It may seem like too much sugar, but don't worry. Mix it up with the silicone spatula, put a lid on it, and leave it in the kitchen. Every now and then, give it another mix. I just leave the spatula in the pot, the lid is just to keep and dust and the cats out of the mix. The sugar will eventually draw out a bunch of juice from the strawberries and you will be left with a pot of strawberries in syrup. This will take hours. If you scrape the bottom of the pot and no longer feel grainy sugar and you're no longer able to pull up any sugar, you're ready to cook it.

Put the plate in the freezer.

Mash or blend your syrup-strawberry mix to your desired smoothness. It will get thicker as it cooks, so keep that in mind. I blend the life out of the strawberries because I like for it to be easy to spread on toast, my sister likes for the to still be strawberry chunks, so when I make it for her I just use the potato masher.

Turn on the heat! Boil it! Stir almost constantly. My recent batch took just under an hour to cook all the way. Once it starts boiling, turn the heat down to medium-low, I did like a 3 out of 10. If you stop stirring, goopy bubbles should appear like a slow motion boil. You will have like a pink foam on the top of the mix from the boiling. After about 30 minutes, the bubbling should be thicker and goopier. After about 40 minutes, the pink foam should almost go away when you stir the mix, like you can almost stir the bubbles into the mix.

Pull the plate out of the freezer and use the small spoon to spread a little bit of the mix onto the plate in a stripe. Hold the plate vertically so the stripe goes left to right. If the stripe immediately starts to drip down the plate, the mix isn't done yet, put the plate back in the freezer and keep cooking. Try again in like 5-10 minutes. If the mix DOESN'T immediately start dripping down the plate, turn the plate so the stripe goes up and down and swipe your finger through the stripe from leg to right (or right to left). The jam is done cooking when the stripe made from your finger through the stripe of mix holds and doesn't fill with dripping mix.

(If you have a candy thermometer, the jam is done when it reaches 220°f or 104°c)

CAREFULLY pour or scoop the jam into your preferred container. This jam is HOT and STICKY so please treat it like lava. This stuff is hotter than boiling water and will stick to you until you wash it off, don't let it touch your skin.

3 pounds of strawberries makes about 3 pint jars of jam with a little bit of room at the top of the jars. If you want to, you can properly can it and make it shelf-stable until it's opened, but I've never done that so your on your own. I just keep them in my fridge or give them to friends and neighbors.

I'm lucky enough to have a huge strawberry festival nearby every March. 20 pounds lasts me and my husband a year of jam, sorbet and cheung. I get them home, give them a vinegar bath, and trim them up before measuring out a bunch of one pound bags that I vacuum seal and freeze, and some 5 ounce (140 gram) servings for sorbet, also sealed and frozen.

Let me know if anyone wants the sorbet or cheug recipes.

Have fun! Be careful! Enjoy!

[saltycatfish]

[morethansalad]

Love Letter Cookies with Jam for Valentine's Day (Vegan)

[taes-an]

ㅤㅤㅤㅤㅤㅤ🍓　ㅤㅤㅤ ₪　ㅤㅤㅤ˚ ⌒ ㅤㅤㅤ◘　 ㅤㅤㅤ﹑

ㅤㅤㅤㅤㅤㅤ🍰　ㅤㅤㅤ ₪　ㅤㅤㅤ˚ ⌒ ㅤㅤㅤ◘　 ㅤㅤㅤ﹑

[vox-anglosphere]

Is it jam first, or cream first? It depends on where you live in Britain.

[gummi-stims]

🧺🍓Strawberry Picnic Day🍓🧺

From snoopslimesofficial's cozy autumn collection!

[dearrevs]

Kimi wa Hokago Insomnia / Insomniac After School (2023)