Nothing says Sunday brunch like a pile of buttery, gently spiced French toast, drizzled in a sweet strawberry syrup. Lovely.
Here’s a recipe for a small batch of strawberry jam, without all the fuss of traditional canning. Ready in less than an hour, with all the lush taste of peak strawberry season.
Juicy, seared pork and sweet fruit were made for each other—this jammy, balsamic vinegar-infused sauce proves it once and for all.