Strawberry Jam (Repurposed 3 Ways)
Back to Recipes & MoreIngredients
- Strawberry jam
- Vanilla ice cream or your favourite ice cream or yogurt (plain)
- 1 recipe “Perfect Vanilla Cupcakes” (or your favourite cupcake)
- Strawberry Jam
- 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
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
Instructions
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.
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.
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).
