Strawberry Jam
- 8 ounces (225 grams) fresh strawberries, diced
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (8 grams) cornstarch
- 1 tablespoon (15 grams) Lillet Blanc
- ⅛ teaspoon rose water
- In a medium saucepan, bring strawberries, sugar, and cornstarch to a boil over medium heat; cook for 15 minutes. Remove from heat.
- Line a baking sheet with a nonstick baking mat. Transfer strawberry mixture to prepared baking sheet. Freeze for 15 minutes. Remove from freezer; stir in Lillet and rose water.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-lillet-brownies/
3.5.3251