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.
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.
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Total: 2 Hours, 20 Minutes
- 2 1/2 cups coarsely chopped fresh strawberries
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch
- 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.
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