MAKES ABOUT 1½ QUARTS
This accompaniment to cheesecake is best served the same day it is made.
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2 |
pounds strawberries, hulled and sliced lengthwise ⅛ to ¼ inch thick (5 cups) |
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½ |
cup (3½ ounces) sugar |
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|
Pinch salt |
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1 |
cup strawberry jam |
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2 |
tablespoons lemon juice |
1. Toss berries, sugar, and salt in medium bowl and let sit until berries have released juices and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
2. Process jam in food processor until smooth, about 8 seconds, then transfer to small saucepan. Bring jam to simmer over medium-high heat and simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice, then pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.