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I’ve always had this impression that jam and jelly were incredibly tricky to make. I’ve never properly used pectin, and any discussion of disinfecting and sealing Ball jars provokes anxiety. And yet, I’m well versed at compotes and fruit sauces to top pancakes and French toast in the morning! And they’re not so different. The ease with which every contestant on the Great British Bake Off whips up a jam for their cakes or trifles inspires me, and I’ve wanted to make some strawberry jam for a while.
Strawberry season here in New England is so short and sweet that I’d always rather have these fruits fresh - as they are, or maybe sliced atop a cake or chopped and used for strawberry shortcake. But! This week my CSA share (like a veg box) included some frozen strawberries from earlier in the year. And I knew the time had come. The time for jam.
I struggle to get excited about desserts without chocolate, so naturally my strawberry jam had to top a double-chocolate brownie cheesecake!
The small size means its sweetness doesn’t overwhelm, and the tang of the cashew-coconut “cheesecake” marries the brownie and jam perfectly. You’ll love the contrast of textures in this dish. For the average vegan chef I think it’s classy enough to be a showstopper!
Need a cooking conversion guide for this recipe? Get one here!
Makes 18. Takes about 3 hours total!
Adapted from Adapted from neverhomemaker’s Change-Your-Life Vegan Brownie
Chocolate Cheesecake Filling
Adapted from Minimalist Baker
This jam doesn’t require pectin, as it cooks down to a consistency perfect for topping!