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. 

Strawberry-Lemonade Jam
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands On Time:
20 mins
Total Time:
2 hrs 20 mins
Makes about 1 2/3 cups


  • 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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