Strawberry Jam (Repurposed 3 Ways)

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Maybe you have a bit of leftover strawberry jam in the fridge, or perhaps you’re looking for something fresh and new to do with your homegrown or locally picked strawberries? Here are three tasty suggestions to get the most out of one of our favourite spreads.

Three jars of strawberry jam, two on a wood cutting board and one on a tea towel, shown with a spoon of jam, fresh strawberries, and strawberry flowers.
Ingredients Equipment

For topping:

Measuring spoons

Small heavy-bottomed pot

Heatproof spatula

 

For the cupcakes:

Paring knife OR apple corer

Small spoon OR piping bag

 

For the vinaigrette:

Measuring spoons

Jar with lid OR sealable container (medium) OR medium bowl

Whisk

For the strawberry jam:

or

Recipe 1 - Topping for ice cream or yogurt:
Recipe 2 - Filling for cupcakes:
Recipe 3 - Strawberry vinaigrette (makes ⅔ cup / 167 ml):
  • 3 tbsp (45 ml / 66 g) Strawberry Jam
  • 3 tbsp (45 ml) apple cider vinegar or white wine vinegar
  • ⅓ cup (83 ml) extra virgin olive oil
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) black pepper, preferably freshly ground
Instructions
Recipe 1 - Topping for ice cream or yogurt:

Step 1

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.

Step 2

Drizzle 1 or 2 tablespoons of the strawberry jam over ice cream or yogurt.

Two pale pink bowls of vanilla ice cream topped with sliced strawberries and strawberry sauce.

 

Recipe 2 - Filling for cupcakes:

Step 1

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).

Step 2

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.

Four vanilla cupcakes topped with swirled icing and a whole strawberry, one shown sliced in half with strawberry sauce in the center on a granite cutting board.

 

Recipe 3 - For the strawberry vinaigrette:

Step 1

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.

Step 2

Add in the oil, salt, and black pepper. Seal the jar and shake vigorously (or whisk vigorously) until thoroughly mixed.

Step 3

Use on a fresh summer salad or mixed greens for added sweetness and fruity flavour. (see Chef’s Tips).

A green leaf salad on a plate on a wooden serving board, garnished with sliced strawberries, shown with a bowl of strawberry vinaigrette.

 

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.

A pot of fresh strawberry jam on a dish cloth, shown with sliced strawberries, a wooden spoon, and a bowl of granulated sugar.
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