Turn store-bought jam into delicious topping with this 20-minute recipe!
cup fresh or frozen strawberries
jar (12 ounces) strawberry jam
tablespoons margarine or butter
If using fresh strawberries, put the strawberries in the colander. Rinse strawberries with cold water. Pat dry with the paper towels.
Remove the stems from strawberries. Cut each strawberry into 4 pieces on the cutting board, using the knife.
Put the strawberries, jam, margarine and water in the saucepan. Stir with the wooden spoon until mixed. Cook over medium heat for about 5 minutes, stirring all the time, until mixture is bubbly.
Small sharp knife
For another top-notch pancake topper, make Peanut Butter-Maple Syrup: Put 1 cup maple-flavored syrup and 3 tablespoons creamy peanut butter in a saucepan. Stir with a wooden spoon until mixed. Cook mixture over medium heat, stirring all the time, until syrup is smooth and bubbly.
NUTRITION INFORMATION PER SERVING
Serving Size: 2 tablespoons
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.