How to eat….
Put a little water in a pan (medium heat) and add the strawberries. I cut them in halves. I add just a teaspoon of sugar, 1/2 teaspoon of stevia (optional) and 1/2 teaspoon of vanilla powder. Let it simmer until is as runny or thick as you like.
The result is something in between fresh fruit and jam. Keep in the fridge after it has totally cooled off & use within a couple of days.
One step further….
Makes 4 glasses of 250ml
In your pot put 1kg of halved strawberries. Cover that with the “gelling sugar” (if there is a correct word for that, please let me know;)) squash the berries a little and leave to draw juice for a couple of hours. Then put on the heat and when it’s really cooking five minutes should be enough. I like to take the little seeds out for half of the jam. I also mix the whole thing to get rid of pieces of berries but then you might prefer to leave them.
To be certain the jam will have the right consistency later you can put a little on a plate and see if it thickens. If it doesn’t, cook a bit longer and repeat the “plate test”.
I boil the glasses and lids in water before I use them for jam since the slightest impurity will make it go bad quickly.
Fill and the glasses while still hot and wait until totally cooled down to open the first one.
Fantastic on pancakes….my nieces favorite!