Strawberry recipes Fresh Strawberry Jam From Cooking Light You don't need to bring out the canning equipment for this jam. Store in a plastic container in the refrigerator for up to a month. 4 cups halved strawberries 1 cup sugar 2 teaspoons fresh lemon juice Combine strawberries and sugar in a medium saucepan, and bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium, and simmer 1 hour or until thick, stirring occasionally. Remove from heat, and stir in lemon juice. Cool to room temperature. Yield: 2 cups (serving size: 1 tablespoon) NUTRITION PER SERVING CALORIES 30(3% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 0.0mg; FIBER 0.4g; IRON 0.1mg; CARBOHYDRATE 7.6g Strawberry sauce From Everyday with Rachael Ray • Warm up this sauce and pour it over pancakes, waffles or angel food cake. • Freeze it in paper cups with popsicle sticks. • Layer with fresh fruit, yogurt and granola. • Spoon over ice cream or sorbet. • Blend into a milkshake or a smoothie. 2 pounds fresh strawberries, coarsely chopped 3 tablespoons dark brown sugar 4 tablespoon lemon juice (or juice from two lemons) 1. Combine berries, brown sugar and lemon juice in a large saucepan and bring to a simmer over med-low heat, stirring until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, unti the berries are softened and release their juices, about 10 mminutes. Let cool. 2. Pour the berries into a blender and blend until smooth. 3. Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep up to 10 days in the fridge or up to 6 months in the freezer. (Yield: 3 1/4 cups)