Hands-on Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Makes about 1 2/3 cups
Photo: Hector Sanchez; Styling: Caroline M. Cunningham 

How to Make It

Step 1

Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.

Step 2

Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.

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