Strawberry Spoon Fruit

strawberry spoon jam recipe

My husband is gifted in many ways. But the two that come to mind most often are 1. his ability to imitate almost anyone after hearing them speak just once (it truly is incredible), and 2. his ability to schmooze customer service agents. He has the “aww shucks, ma’am, if you could just help a guy out” routine down pat. He can talk his way into or out of just about anything. We have been in our house for a little over a week, and wouldn’t you know it, when the cable company turned on our neighbors cable, they did something to ours. With the luck that I seem to have these days, it is not a simple fix. The cable man blew up the box or something to that effect, and it has taken days of back and forth on the phone to not get the problem sorted out. Even with Wes’s unbelievable way with customer service agents, they are not budging on when they will come to fix it. Despite the fact that a Time Warner trucks drives by my house about every 15 minutes. What I am trying to tell you? I have no Internet or cable at my house right now. I am typing this from an outdoor coffee shop that has free wi-fi on the patio. The minute I opened up my laptop and started typing, it started to rain. I cannot make this up. So now, I am enjoying a cup a steaming soy vanilla latte, while typing from the front seat of my mini van. Is the Universe trying to tell me something? If you have left comments or sent me emails, I truly apologize for not responding, I get back to you as soon as we are back on.

Now, you did not come here to read about my trials and tribulations on how my world seems to revolve around an Internet connection did you? Of course not, you came here to read about this delicious strawberry spoon jam. This recipe also comes from Heartland, the book that my Wedge Salad came from. This jam is a cross between a strawberry sauce and a jam. It is very chunky. It is wonderful on toast, but it is also wonderful spooned over yogurt, ice cream, or whatever you can dream of spooning it over. If you are lucky enough to still have strawberries where you are, this is a great way to use some up. The other thing about this recipe is that it is scented just slightly with rosewater. I love the soft floral notes that it gives to this jam. You usually can find rosewater in the ethnic foods aisle of your grocery story or in a specialty stores, like Whole Foods. Just make sure that it is cooking rosewater, and not the kind that you use for your face.

strawberry spoon jam recipe4 cups strawberries, hulled and halved
2 Tablespoons freshly squeezed lemon juice
4 cups sugar
1 teaspoon rosewater

strawberry spoon jamIn a large saucepan or Dutch oven, add the strawberries and place on the stove over medium-low heat. Pour the lemon juice over the berries and sprinkle with the sugar. Using a wooden spoon, stir to blend.

strawberry spoon jam recipeBring the strawberries to a full boil and cook for exactly 8 minutes. Watch the pot as it is cooking, you do not want it to boil over. If you let the mixture boil longer than 8 minutes, you will end up with preserves and not a soft set spoon fruit.

strawberry spoon jam recipePour the strawberries into a glass or ceramic bowl. Add the rosewater. Let the berries cool for 15 minutes, then cover with plastic wrap and leave at room temperature for 24 hours.

strawberry spoon jam recipeThe berries will have plumped up and the syrup will be very thick.

strawberry spoon jam recipePut the berries in very clean glass jars with lids. This recipe makes 4 cups. Cover and keep in the fridge up to 3 months.

strawberry spoon jam recipeThis spoon fruit is a cross between a preserve and a sauce. It is thick, but also loose, unlike a true preserve.

strawberry spoon jam recipeIt is perfect on your morning toast.

strawberry spoon jam recipeOr on top of some lemon ice cream. Have you tried the Haagen Daz lemon ice cream? Just don’t. Take my word for it.

Strawberry Spoon Fruit

Strawberry Spoon Fruit

Yield: 2 cups

Strawberry Spoon Fruit - looser than a jam and thicker than a sauce. Spoon onto ice cream or serve with toast or biscuits.

Ingredients

  • 4 cups strawberries, hulled and halved
  • 2 Tablespoons freshly squeezed lemon juice
  • 4 cups sugar
  • 1 teaspoon rosewater

Instructions

  1. In a large saucepan or Dutch oven, add the strawberries and place on the stove over medium-low heat. Pour the lemon juice over the berries and sprinkle with the sugar. Using a wooden spoon, stir to blend.
  2. Bring the strawberries to a full boil and cook for exactly 8 minutes. Watch the pot as it is cooking, you do not want it to boil over. If you let the mixture boil longer than 8 minutes, you will end up with preserves and not a soft set spoon fruit.
  3. Pour the strawberries into a glass or ceramic bowl. Add the rosewater. Let the berries cool for 15 minutes, then cover with plastic wrap and leave at room temperature for 24 hours.
  4. The berries will have plumped up and the syrup will be very thick.
  5. Put the berries in very clean glass jars with lids. This recipe makes 4 cups. Cover and keep in the fridge up to 3 months.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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29 Comments

  • Oh how beautiful! I love that retro napkin you have with it as well. The rosewater is a really interesting addition, I bet it tastes wonderful 🙂

    Reply
  • Your photos are stunning as always, I want to make this as soon as I can get some strawberries. No internet really stinks! Hope you and your family are settling in otherwise. I have family that lives in the area, and it seems like a great place!

    Reply
    • You have no idea! Thank you so much, when the food is pretty, it is easy to take good pictures of it.

      Reply
  • This looks so tasty! I’m such a fan of strawberries. Long live strawberry season! 🙂 PS – a take on the combo of strawberries and rosewater to be posted soon at Dishing The Divine. I have the photos and the recipe… just need to get back from vacation and write it up. It’s a personal favorite. 🙂

    Reply
    • oohhhh… I need to check it out! Love that combo together.

      Reply
  • This looks delicious and so easy! We actually have a large amount of kiwi fruit that we’ve put in the freezer until we knew what to do with it. This would be perfect! I would think it’d go great on a pavlova or on top of a panna cotta too. I can’t wait to try it.

    Reply
  • What a fun switch from regular jam, and only 8 minutes of cooking! I can already taste this on a warm biscuit, yum! Beautiful photos! Thanks Chris

    Reply
  • This looks wonderful. I love everything strawberry, and I can’t wait to try this! Thanks!!

    Reply
  • I’ve never had rose water before but the strawberry spoon sounds delicious… can’t wait to try it. I made a lovely blueberry sauce yesterday… we had it over vanilla ice cream, I bet it would go well with lemon ice cream and pound cake.

    Reply
    • It adds just a hint of floral notes, so good. I love blueberry sauce. Sounds great.

      Reply
  • hahaha i cannot even tell you how many times i have sat in my car outside a restaurant with internet so that i could finish a post and didn’t have to buy anything. can you say cheap college student? and this recipe looks awesome! i wanted to make blueberry pancakes with a strawberry syrup for a 4th of july breakfast but i like the looks of this jam so i might use this instead!

    Reply
    • I have been there! That is such a good breakfast for the 4th.

      Reply
  • Such lovely photos of strawberry jam. It is trickier to do than it might seem, I shot a similar jam yesterday and struggled with the lighting. Most of my images had the jam looking too dark and almost black. To capture the beautiful red hue took extra thoughtful lighting. Your images are just gorgeous!!

    Reply
    • Red is a very hard color to shoot. Geek talk, but your camera sees red the same as it sees 18% grey, so it has a hard time metering for it.

      Reply
  • Hi!
    I am totally making this for my mom’s birthday! She’s loves this sort of thing!

    Reply
  • Oh i bet this could work with any berry? I am thinking blueberries or even raspberries both of which are in season now. Mmm sounds great.

    Reply
    • I am guessing that it would, but I have only tried it with strawberries. Let me know how it goes.

      Reply
  • Hi,
    Just made this today. It’s in the 15 minute cooling period now. It smells divine.
    Can spoon fruit be made with other berries using the same amounts as for the strawberries? Soon it will be blackberry picking time and I’d love to make blackberry spoon fruit and raspberry, too. ????

    Reply
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