Skip to Content

Breakfast Sandwich Sauce

You are going to like this time-honored recipe for Breakfast Sandwich Sauce. I recommended that you make strawberry jam for your breakfast sandwiches using strawberries that are perfectly ripe and fragrant at the height of the strawberry season. This is the best method for preserving the berries so that they may be used on your breakfast sandwich during the following several months and still taste great.

Please use the space below under “Comments” to provide us with any questions, comments, or suggestions you may have for us. I would much appreciate it if you could acknowledge and acknowledge my thanks. You may count on a response from our end as soon as possible. To the extent that you can fulfill our request, we would be extremely grateful. Thank you so much for your help, if you can provide it.

Why You’ll Love This Breakfast Sandwich Sauce Recipe:

  • Making jam is a wonderful way to preserve part of the wealth of breakfast sandwich sauce so that you may enjoy it throughout the warm months that are still to come, provided that it lasts that long.
  • The flavor of homemade jam cannot be compared to that of store-bought. Strawberry Jam that has not been created commercially will not contain any of the unpleasant ingredients, artificial preservatives, or thickeners that are often present in a strawberry jam that has been prepared professionally. Knowing that I have complete control over the quality of the ingredients is, in my opinion, one of the aspects of cooking at home that is the most significant.
  • This delectable Strawberry Jam may be utilized in a wide variety of settings. Spread it on toast for breakfast, serve it with scones and cream, create miniature tarts, fill sponge cakes, or pour it over our No-Churn Vanilla Ice Cream. All of these options are delicious. Your creativity is the only thing that can hold you back.

What Is Breakfast Jam Sandwich Sauce?

Two pieces of bread, with jam (or jelly) placed in the middle of the sandwich, are the usual components of a jam sandwich. The most common time to have it is in the morning, either on its own or as a component of a breakfast sandwich.

What Is Strawberry Jam?

Strawberry jam is a type of preserve that has strawberries as the primary component of its recipe. Following this step, the berries are either chopped up into smaller bits or crushed before being boiled in sugar syrup. Pectin is commonly used as a gelling agent in the manufacture of strawberry jam; however, sugar or honey may instead be used in its place.

What Is The Difference Between Strawberry Jelly And Strawberry Jam?

Fruit juice that has been squeezed is the base ingredient of jelly. The jelly does not include any actual chunks of fruit. Fruit is often mashed up and used to make jam. Preserves are characterized by the presence of entire fruit or huge chunks of fruit.

Breakfast Sandwich Sauce
Breakfast Sandwich Sauce

What Ingredients To Make Breakfast Sandwich Sauce?

The exact amounts of each ingredient as well as the whole procedure can be found in the recipe card that can be found later along in the post.

  • Strawberries: When using strawberries, select berries that are fresh and in good shape. For optimal results, include some strawberries that are only barely ripe, since they will have a higher pectin content.
  • Sugar:  the best type of which is granulated white sugar.
  • Lemon juice: use freshly squeezed lemon juice. The juice is essential since it plays an important role in the setting of the jam.

How To Make Breakfast Sandwich Sauce?

To sterilize the jars:

  •  Select glass jars that have a metal lid that seals tightly and is airtight, and make sure that they have gone through the dishwasher or washed by hand in hot soapy water before being well rinsed.
  • Turn the oven temperature up to 130 degrees C. Arrange the jars and their lids in an upright position on a baking sheet. After heating for at least twenty minutes in the oven, remove from the oven, and then immediately fill with jam. See Note 5.

To prepare the Strawberry Jam, you will need to:

  • Put two saucers or plates with a small diameter into the freezer. See Note 
  • Strawberries, after being washed and patted completely dry.
  • First, split the strawberry in half and then remove the green stem from the fruit. You might want to cut bigger strawberries into quarters before eating them.
  • Put the strawberries, sugar, and lemon juice in a large pot and thoroughly combine the ingredients using a wooden spoon with a long handle.
  • Reduce the temperature to a low setting and whisk constantly while the sugar is melting. (The time needed for this might vary)
  • You may use a spatula to remove any sugar crystals that have been stuck to the edge of the pot.
  • After the sugar has been dissolved, turn up the heat to bring the liquid to a full boil.
  • Bring to a boil and continue to stir continuously for ten minutes. After 10 minutes, you should start looking for the spot where it sets. Your jam will probably be ready in 10 to 12 minutes, but the exact time will be contingent on the size of your saucepan as well as the rate at which the jam is boiling.
  • Remove the pan from the heat and place a small amount of the jam onto one of the cold saucers.
  • After allowing it to sit there for a minute to cool, you may then run your finger through it. It is done when there are even the slightest creases in it. If it is still rather liquid, put it back on the fire and bring it to a boil for an additional one to two minutes. After that, test it again to see if it is ready.
  • You might also make use of a candy thermometer as an alternative. When the thermometer hits 105 degrees Celsius, the setting point has been reached (220 F).
  • Using a spoon, remove any scum that has accumulated on top of the jam.
  • Wait five minutes before serving the jam so that the fruit may be properly distributed throughout the preserve.
  • Put the lids on the jars as soon as you can after you’ve carefully spooned the jam into the hot jars. Please allow the jam to thoroughly cool before using. After removing any spills from the jars, keep the jam in a cold, dark location to preserve its quality.
Breakfast Sandwich Sauce
Breakfast Sandwich Sauce

Recipe Tips 

  • Make sure the fruit you buy has been gathered recently and is of high quality. Steer clear of fruit that is either damaged or past its prime. It is possible that the setting of the jam will be affected by the age of the fruit because older fruit has less pectin.
  • Sugar should not have its quantity decreased. The sugar, in addition to making the fruit more delicious, also serves as a preservative and aids in the setting of the jam. If you lessen the amount of sugar in the jam, there is a chance that it will not be shelf-stable and may develop mold.
  • A tablespoon in Australia is equal to 20 milliliters, or four teaspoons. In a great number of other nations, one tablespoon is equal to 15 milliliters or three teaspoons. Please make any required adjustments to the measurement.
  • The sweetness of the sugar is countered by the tartness of the lemon juice, which also contributes to the setting of the jam thanks to its pectin and acid content.
  • Sterilizing your jars the right way is a vital step in the process of removing microorganisms that might result in the spoilage of your preserves. You may use the dishwasher to clean the jars and lids, or you can wash them by hand in hot soapy water, then rinse them well. Tea towels should not be used to dry them. Jars and their lids should be placed on a baking sheet. Before placing the jars in the oven, you need to make sure that any rubber seals that are on the Kilner jars that you are using have been removed. The seals would be ruined by the oven’s high and dry temperature. Separately, bring the seals to a boil in a saucepan for around ten minutes. At least twenty minutes should be spent heating the jars in the oven. When the time comes to bottle your preserves, you should remove the jars from the oven with thick oven gloves or jar tongs. They might break if you put them on a cold surface, so avoid doing that. I put mine on a wooden cutting board and cover it with a dish towel before putting it in the oven. Always sanitize a couple of extra jars even if you don’t think you’ll need them. It is preferable to have an excessive amount of jars rather than insufficient ones.
  • When determining the set point for the jam, the chilled plates are utilized to rapidly cool the mixture.
  • Always use a pot that is large and wide, and pick one that has a good amount of height so that the jam can boil vigorously. If there is a larger surface area, the liquid will evaporate more quickly; if there is adequate height, you will be able to bring the jam to a boil at a greater temperature while still preserving the fruit’s natural flavor. It is best to avoid using pans made of aluminum, copper, or iron since the acid in the fruit may react with the pan and cause the jam to taste metallic.
  • Do not use a spoon made of metal since it will get dangerously hot. To protect oneself from getting burned by a spray of hot jam, a wooden spoon with a long handle is essential.
  • After roughly 10 minutes of rapidly boiling, my jam finally reached the stage where it could be spreadable. The amount of time it takes to bring anything to a boil will change based on the size of the saucepan you use and the level of heat you give it.
  • After removing the strawberry jam from the heat, carefully use an immersion blender to get a silky texture if that is how you want your jam.
Breakfast Sandwich Sauce
Breakfast Sandwich Sauce

How To Make Breakfast Jam Sandwiches?

  1. Utilizing a big cookie cutter, cut the bread into the shape of a heart. Cut some strawberry slices and put them to the side.
  2. Apply a thin layer of peanut butter to the surface of one of the heart-shaped cutouts. And a little bit of our strawberry jam was spread on the other one.
  3. After adding two strawberry slices and closing the sandwich, finish it off by garnishing it with sliced strawberries and a dollop of strawberry jam.

Can I Leave Out The Lemon?

In the process of creating jam, lemon is an essential ingredient. It has a high pectin content. Due to the low pectin content of strawberries, the addition of lemon juice gives the essential boost to assist in the setting of the jam. In addition, the tartness of the lemon contributes to the overall harmony of the dish.

What Is Pectin And Why Is It Important?

Pectin is a kind of starch that is produced naturally and may be found in fruits and vegetables in varying concentrations. It is what gives jams and jellies their solid texture after they have been refrigerated. It turns into a gel when heated at a high temperature, coupled with an acidic substance, and then boiled with sugar. To increase the quantity of pectin in this recipe, I add a very little amount of fresh lemon juice.

What To Serve With Breakfast Sandwich Sauce?

You can serve this breakfast jam sandwich sauce not only with sandwich here are some other serving suggestions to try:

What Jars Should I Use?

Either buy brand new glass jars with metal lids that are in good shape or use recycled ones that are in good condition. Jars that have previously housed pickles are often not acceptable for use since they frequently retain a pungent odor. Put them aside to use in your homemade chutneys or pickles.

Can You Over-boil Jam?

If I boil the jam for a longer period than is necessary, I find that it becomes excessively thick and difficult to spread. You will also notice that the flavor of fresh strawberries is diminished. If you severely overcook the jam, it may taste bitter because the sugar has burned, although this is harder to achieve than it seems like it would be. In every circumstance, you should strive to slightly undercook the food since you may continue to thicken it as the cooking process progresses.

How Long Does Breakfast Jam Sauce Last In The Fridge?

The precise response is going to be heavily reliant on the environments in which the product is kept for storage. If it is well-sealed and kept at the appropriate temperature, homemade strawberry jam sauce can last for up to one month in the refrigerator after being stored there.

How To Freeze Leftover Breakfast Jam Sauce?

Even though Leftover Breakfast Jam will keep for a long time whether it is kept in the pantry or the refrigerator, you should still freeze it since doing so can increase the amount of time an opened can or jar of jam will remain edible. Placing our handmade jam in the freezer will remain edible and safe for eating for up to a year.

However, I am not suggesting that putting jam in the freezer would make it possible to have the sugary delight without risk for an unlimited amount of time. If you leave the jam in the freezer for an excessive amount of time, the flavor may get compromised. In addition, any jam or even jello that has been frozen for an extended period, as well as anything else that contains gelatin, will ultimately become watery.

FAQ Section

What Kind Of Bread To Use for Breakfast Sandwich?

If you were to butter my jam sandwich while I was in elementary school, I’m quite sure I would have cried. Ask my younger self about this. Now that I’ve matured, I’m more forgiving, but I still think there should be no butter. If the jam is already flavorful enough, adding butter will only serve to detract from it. Because jam is already so dense and gummy, you won’t need the butter to keep the bread together when you spread it on. Additionally, it is considerably more difficult to spread jam onto butter than it is on bread by itself. But — you do you, it’s not unusual to butter your jam sandwiches!

Do You Put Butter On Jam Sandwiches?

If you ask an Italian, they will tell you that pizza sauce is meant to be eaten uncooked. Crushed tomatoes of superior quality, straight from the can, seasoned with a pinch each of salt and pepper.
If you ask a New Yorker what goes into their pizza sauce, they will tell you that it is a complex mixture of tomato-based elements that is cooked for a long time using their own grandmother’s blood, sweat, and tears.

How Do You Slice Jam Sandwiches?

These days, I normally make jam sandwiches as finger sandwiches or for afternoon tea, so I remove the crusts and cut the bread into thirds before making them (you can blitz up the crusts and use them as breadcrumbs for another recipe). However, historically speaking, you would just cut it in two, either horizontally or diagonally.

What is Pectin?

Pectin is a kind of starch that occurs naturally and is vegan. It becomes more viscous when it combines with acid and sugar. This is what causes jams and jellies to solidify into a lovely, thick consistency. Pectin is a naturally occurring substance in fruits; nevertheless, strawberries have an exceptionally low pectin content. Because of this, the addition of pectin to strawberry jam helps produce a consistency that is more similar to what we are used to obtaining when we buy jam from the market.

Strawberry Jam Sauce Nutrition Facts

Amount Per Serving

  • Calories 56
  • Total Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 6.4mg
  • Total Carbohydrate 14g
  • Dietary Fiber 0.2g
  • Sugars 9.7g
  • Protein 0.1g
  • Vitamin A 0%
  • Vitamin C 2.9%
  • Calcium 0.3%
  • Iron 0.2%

Nutrition Facts Source: Source

Breakfast Sandwich Sauce

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 20 minutesTotal time: 55 minutesServings:3 x 230ml (7.5 oz) jars servingsCalories:56 kcal Best Season:Spring

Description

You are going to like this time-honored recipe for Breakfast Sandwich Sauce. I recommended that you make strawberry jam for your breakfast sandwiches using strawberries that are perfectly ripe and fragrant at the height of the strawberry season. This is the best method for preserving the berries so that they may be used on your breakfast sandwich during the following several months and still taste great.

Ingredients

Instructions

    To sterilize the jars:

  1.  Select glass jars that have a metal lid that seals tightly and is airtight, and make sure that they have gone through the dishwasher or washed by hand in hot soapy water before being well rinsed.
  2. Turn the oven temperature up to 130 degrees C. Arrange the jars and their lids in an upright position on a baking sheet. After heating for at least twenty minutes in the oven, remove from the oven, and then immediately fill with jam. See Note 5.
  3. To prepare the Strawberry Jam, you will need to:

  4. Put two saucers or plates with a small diameter into the freezer. See Note 
  5. Strawberries, after being washed and patted completely dry.
  6. First, split the strawberry in half and then remove the green stem from the fruit. You might want to cut bigger strawberries into quarters before eating them.
  7. Put the strawberries, sugar, and lemon juice in a large pot and thoroughly combine the ingredients using a wooden spoon with a long handle.
  8. Reduce the temperature to a low setting and whisk constantly while the sugar is melting. (The time needed for this might vary)
  9. You may use a spatula to remove any sugar crystals that have been stuck to the edge of the pot.
  10. After the sugar has been dissolved, turn up the heat to bring the liquid to a full boil.
  11. Bring to a boil and continue to stir continuously for ten minutes. After 10 minutes, you should start looking for the spot where it sets. Your jam will probably be ready in 10 to 12 minutes, but the exact time will be contingent on the size of your saucepan as well as the rate at which the jam is boiling.
  12. Remove the pan from the heat and place a small amount of the jam onto one of the cold saucers.
  13. After allowing it to sit there for a minute to cool, you may then run your finger through it. It is done when there are even the slightest creases in it. If it is still rather liquid, put it back on the fire and bring it to a boil for an additional one to two minutes. After that, test it again to see if it is ready.
  14. You might also make use of a candy thermometer as an alternative. When the thermometer hits 105 degrees Celsius, the setting point has been reached (220 F).
  15. Using a spoon, remove any scum that has accumulated on top of the jam.
  16. Wait five minutes before serving the jam so that the fruit may be properly distributed throughout the preserve.
  17. Put the lids on the jars as soon as you can after you’ve carefully spooned the jam into the hot jars. Please allow the jam to thoroughly cool before using. After removing any spills from the jars, keep the jam in a cold, dark location to preserve its quality.

Notes

  • Make sure the fruit you buy has been gathered recently and is of high quality. Steer clear of fruit that is either damaged or past its prime. It is possible that the setting of the jam will be affected by the age of the fruit because older fruit has less pectin.
  • Sugar should not have its quantity decreased. The sugar, in addition to making the fruit more delicious, also serves as a preservative and aids in the setting of the jam. If you lessen the amount of sugar in the jam, there is a chance that it will not be shelf-stable and may develop mold.
  • A tablespoon in Australia is equal to 20 milliliters, or four teaspoons. In a great number of other nations, one tablespoon is equal to 15 milliliters or three teaspoons. Please make any required adjustments to the measurement.
  • The sweetness of the sugar is countered by the tartness of the lemon juice, which also contributes to the setting of the jam thanks to its pectin and acid content.
  • Sterilizing your jars the right way is a vital step in the process of removing microorganisms that might result in the spoilage of your preserves. You may use the dishwasher to clean the jars and lids, or you can wash them by hand in hot soapy water, then rinse them well. Tea towels should not be used to dry them. Jars and their lids should be placed on a baking sheet. Before placing the jars in the oven, you need to make sure that any rubber seals that are on the Kilner jars that you are using have been removed. The seals would be ruined by the oven’s high and dry temperature. Separately, bring the seals to a boil in a saucepan for around ten minutes. At least twenty minutes should be spent heating the jars in the oven. When the time comes to bottle your preserves, you should remove the jars from the oven with thick oven gloves or jar tongs. They might break if you put them on a cold surface, so avoid doing that. I put mine on a wooden cutting board and cover it with a dish towel before putting it in the oven. Always sanitize a couple of extra jars even if you don’t think you’ll need them. It is preferable to have an excessive amount of jars rather than insufficient ones.
  • When determining the set point for the jam, the chilled plates are utilized to rapidly cool the mixture.
  • Always use a pot that is large and wide, and pick one that has a good amount of height so that the jam can boil vigorously. If there is a larger surface area, the liquid will evaporate more quickly; if there is adequate height, you will be able to bring the jam to a boil at a greater temperature while still preserving the fruit’s natural flavor. It is best to avoid using pans made of aluminum, copper, or iron since the acid in the fruit may react with the pan and cause the jam to taste metallic.
  • Do not use a spoon made of metal since it will get dangerously hot. To protect oneself from getting burned by a spray of hot jam, a wooden spoon with a long handle is essential.
  • After roughly 10 minutes of rapidly boiling, my jam finally reached the stage where it could be spreadable. The amount of time it takes to bring anything to a boil will change based on the size of the saucepan you use and the level of heat you give it.
  • After removing the strawberry jam from the heat, carefully use an immersion blender to get a silky texture if that is how you want your jam.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 56
Calories from Fat 0.1
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 6.4mg1%
Potassium 15mg1%
Total Carbohydrate 14g5%
Dietary Fiber 0g
Sugars 9.7g
Protein 0.1g1%

Vitamin A 0%
Vitamin C 2.9%
Calcium 0.2%
Iron 0.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.