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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.

Recipe by Southern Living April 2014

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
20 mins
total:
2 hrs 20 mins
Yield:
Makes about 1 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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