Semi-Homemade Strawberry Compote

Recipe from Cooks Illustrated.

Didn’t your mama tell you to not waste any food?

- Have frozen strawberries that have been sitting in your freezer a little too long? No problem – substitute 1 lb frozen strawberries for the fresh strawberries

- Use on ice cream, cheese cake, pancakes and you will be a happy camper

- Welch’s jam has a great and “natural” strawberry taste compared to some other brands I’ve tried.

Ingredients

1 pound fresh strawberries , whole and halved (because chunky is good!)
1/2 cup seedless strawberry jam
1/4 cup sugar
Pinch of table salt
2 teaspoons lemon juice

Directions

Combine strawberries, jam, sugar, and salt in medium saucepan. Cook, stirring frequently, over medium heat, until sauce has thickened – about 8 minutes. Remove from heat, stir in lemon juice, and transfer to medium bowl. Cool for 30 minutes, then loosely cover with plastic wrap and refrigerate until chilled, about 2 hours.

This compote can be served warm or cold.

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