Strawberry-Lemonade Jam

Strawberry-Lemonade Jam Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

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.

 

Yield:

Makes about 1 2/3 cups

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours, 20 Minutes

Ingredients

2 1/2 cups coarsely chopped fresh strawberries
3/4 cup sugar
1/4 cup fresh lemon juice
3 tablespoons cornstarch

Preparation

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.

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.

Note:

April 2014
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