KHM Strawberries & Jam: Easy Homemade Recipe

KHM strawberries & jam is a simple, rustic dessert that pairs sweet, juicy strawberries with a thick, spoonable jam made from the same fruit. It works because the jam acts as both a sauce and a sweetener, while the fresh berries keep their bright texture and flavor. This recipe is perfect for using up a pint of strawberries when you want something quick, elegant, and deeply fruity.

Ingredients

1 lb (450 g) fresh strawberries, hulled and halved (about 3 cups)
1/2 cup (100 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
1/2 tsp vanilla extract (optional)
1/4 cup (60 ml) water
For serving: whipped cream, vanilla ice cream, or Greek yogurt (optional)

Instructions

In a medium saucepan, combine the halved strawberries, sugar, lemon juice, and water. Stir to coat the berries evenly.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 10–12 minutes, until the strawberries have released their juices and the liquid has thickened slightly. The jam should coat the back of a spoon but still be a bit runny.
Remove the pan from the heat. If using vanilla extract, stir it in now.
Let the mixture cool for 5 minutes. Using a slotted spoon, transfer about half of the cooked strawberries to a small bowl and set aside. Pour the remaining jammy liquid and berries into a blender or food processor and pulse 3–4 times until smooth (or leave it chunky if you prefer).
Combine the pureed mixture with the reserved whole berries. Stir gently to mix.
Serve warm or at room temperature over ice cream, pound cake, or yogurt. If serving as a standalone dessert, spoon into small bowls and top with whipped cream.

Tips

Adjust sweetness: If your strawberries are very sweet, reduce the sugar to 1/3 cup (65 g). If they’re tart, add an extra tablespoon of sugar.
Thicken faster: For a thicker jam, simmer for an additional 5 minutes, but watch closely to prevent burning. Alternatively, mix 1 tsp cornstarch with 1 tbsp water and stir into the simmering jam.
Use ripe berries: The best flavor comes from fully ripe, fragrant strawberries. Avoid mushy or bruised ones, as they can make the jam watery.
No blender? Mash the cooked berries with a potato masher instead of pureeing for a chunkier texture.

Serving Suggestions

Spoon the KHM strawberries & jam over vanilla ice cream, angel food cake, or pancakes. It also makes a lovely topping for Greek yogurt parfaits, waffles, or cheesecake. For a savory twist, serve it alongside brie or goat cheese on crostini.

Variations

Spiced version: Add 1/4 tsp ground cinnamon or a pinch of cardamom with the sugar for a warm spice note.
Balsamic twist: Replace the lemon juice with 1 tbsp balsamic vinegar and reduce sugar to 1/3 cup (65 g) for a sophisticated sweet-tart flavor.
Mixed berry: Use half strawberries and half raspberries or blueberries. Adjust sugar to taste.
Alcohol-free: For an adult version, stir in 1 tbsp of orange liqueur (like Grand Marnier) after cooking, but skip if serving children.

Storage and Reheating

Store the KHM strawberries & jam in an airtight container in the refrigerator for up to 4 days. The texture will thicken as it chills. To reheat, microwave in 15-second bursts, stirring in between, or warm gently in a saucepan over low heat. Do not freeze, as the texture will become mushy.

Frequently Asked Questions

Can I use frozen strawberries? Yes, but thaw them first and drain excess liquid. Reduce the water to 2 tablespoons, as frozen berries release more juice.

Why is my jam too runny? It may not have cooked long enough. Simmer for another 5–10 minutes until it coats a spoon. The jam will also thicken as it cools.

Can I make this without sugar? You can use a sugar substitute like stevia or erythritol, but the texture will be thinner and the flavor less deep. The jam won’t preserve as well, so consume within 2 days.

Is this a true jam or a compote? It’s a hybrid—more like a quick compote than a shelf-stable jam. It’s meant to be eaten fresh, not canned.

Can I double the recipe? Yes, but use a larger pot and increase cooking time by 5–10 minutes. Stir more frequently to prevent sticking.

What does “KHM” stand for? It’s not a standard culinary term; it may refer to a personal or regional name for this dish. The recipe itself is simply strawberries and jam.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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