Strawberry Jam
Makes about ¾ cup
  • 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
  1. In a medium saucepan, bring strawberries, sugar, and cornstarch to a boil over medium heat; cook for 15 minutes. Remove from heat.
  2. 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