Pickled Strawberry Jam Sauce

When it comes to a strawberry ice cream partnership, think far beyond the traditional banana split. Strawberry makes a great partner to birthday ice cream, cereal milk bar ice cream, and if you’re a more is more type - who isn’t?! - cornflake marshmallow chocolate chip ice cream. This pickled strawberry iteration brings in spices, but you’re in charge of how much to add so let your tongue be your guide.

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Pickled Strawberry Jam Sauce

Ingredients

tablespoons sherry vinegar

tablespoon rice wine vinegar

piece cardamom

pieces coriander

teaspoon salt

1¾

cup sugar

tablespoon pectin

cups strawberries (hulled and pureed then strained)

Pickled Strawberry Jam Sauce

STEP 1

In a medium sized pot, on high heat bring the vinegars and spices to a boil. Fish out the spices and discard.

STEP 2

In a small bowl, mix together the salt, sugar and pectin, then sprinkle it into the pot of hot, spiced vinegars and whisk. Turn the burner down to medium heat.

STEP 3

Whisk in the strawberry puree. Bring the mixture to a boil, still whisking every so often. Turn the burner down to a low heat and continue whisking occasionally for another 3 minutes as the mixture thickens.

STEP 4

Pour the hot jam to a heat-safe container of any appropriate size or shape and transfer to the freezer to cool completely. Once cool, in an airtight container or jar, the pickled strawberry jam will keep for up to 6 months in the freezer or refrigerator.

STEP 5

Spread the jam on a piece of toast, drizzle on your ice cream, roll it up into a crepe, use it as a layer of a cake, or swirl into your next batch of sweet buns or coffee cake.