Not only is Strawberry-Lemonade Jam spread between the layers of our Strawberry-Lemonade Layer Cake, this sweet-tart jam does double duty as a base for savory sides and entrees.
2 1/2 cups coarsely chopped fresh strawberries
3/4 cup sugar
1/4 cup fresh lemon juice
3 tablespoons cornstarch
How to Make It
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.
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.
This jam was really tasty and it was great to have some leftover - tasted just as great on toast the next day. The recipe was very easy to follow and it made me want to try making more jams/preserves. Great way to start getting into making jam.
This cake is wonderful. The flavors are great together and the jam is really good by itself. Brought some to work and have had requests to make it again. My husband isn't a big sweets person but he loved it also.