Clean the strawberries. Rinse and cut the stems from the strawberries
Chop the strawberries. Using a pairing knife, dice the strawberries into small pieces. If you are using a straw, dice the strawberries small enough to fit through your straw.
Add ingredients to saucepan. In a small saucepan, mix together Β½ of the strawberries (Save the other half for your cup), sugar, lemon and vanilla extract.
Cook down the strawberries. Cook over medium high heat until it reaches a boil. Skim the foam that rises to the top layer with a skimmer spoon. Turn down the heat to medium heat and simmer for 10-15 min stirring occasionally until the strawberries cook down and thickens.
Chill. Transfer to a small bowl and chill the strawberry sauce in the refrigerator for about 30 minutes or in the freezer for 15 minutes or until cooled.
Serve. Pour in 3 tablespoons of the strawberry sauce, add in fresh diced strawberries, then pour in milk. Mix with a straw and enjoy!
Video
Notes
If the jam is too sweet for you, adjust by adding more lemon juice in the saucepan. Alternatively, you can add more diced strawberries.
Skim the foam layer off the top of the boiling strawberries for a rich deep red jam.
The strawberry jam can be kept in an airtight container in the refrigerator for up to 1 week.
Serve immediately once the puree and strawberry pieces are combined with the milk.