Place 1 to 2 tablespoons of jam per serving into a small pot and gently heat on medium-low heat until the jam begins to loosen. Remove from heat and cool slightly.
Drizzle 1 or 2 tablespoons of the strawberry jam over ice cream or yogurt.
Recipe 2 - Filling for cupcakes:
Using a paring knife, cut a cone-shaped piece (1-inch deep and ¾-inch wide) out of the centre top of each completely cooled cupcake and slice the bottom of the cone off to create a lid (optional).
With a small spoon or piping bag, fill the cavity with about 2 teaspoons of jam (10 ml), cover it with the reserved lid and decorate the tops of the cupcakes with frosting. Alternatively, the frosting can be piped over the filled cupcakes without the lid.
Recipe 3 - For the strawberry vinaigrette:
If you have approximately 3 tbsp of jam left in a jar, leave it in. Otherwise, add jam to a clean, sealable jar or medium container. Another option is to place jam into a medium bowl. Add the vinegar to the jar, seal and shake (or whisk well) to combine.
Add in the oil, salt, and black pepper. Seal the jar and shake vigorously (or whisk vigorously) until thoroughly mixed.
Use on a fresh summer salad or mixed greens for added sweetness and fruity flavour. (see Chef’s Tips).
*Alternatively, whisk 2 to 3 tablespoons strawberry jam into your favourite dressing or vinaigrette. If a dressing recipe calls for honey or maple syrup, omit and replace with the strawberry jam.
*For the linked salad suggestion, replace the balsamic vinaigrette in the recipe with the strawberry vinaigrette for a sweet variation.