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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Strawberry-Lemonade 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.


This recipe goes with Chipotle-Strawberry Glaze, Jicama-and-Bell Pepper Slaw, Grilled Ham-and-Cheese Sandwiches with Strawberry-Shallot Jam, Strawberry Vinaigrette, Strawberry-Lemonade Layer Cake

Southern Living APRIL 2014

  • Yield: Makes about 1 2/3 cups
  • Hands-on:20 Minutes
  • 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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Strawberry-Lemonade Jam recipe