Fresh Strawberry Topping

A topping forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Light Cheesecake, where it is originally used.

Ingredients

• 1 lb (450 g) fresh strawberries, hulled and cut lengthwise into 1/4- to 3/8-inch (1 cm) wedges
• 1/4 cup (60 ml) granulated sugar
• 1 pinch table salt
• 1/2 cup (120 ml) strawberry jam
• 1 tablespoon (15 ml) of lemon juice

Method

1. To make the topping, toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
2. Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in 1 tablespoon (15 ml) of lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12. To serve, spoon a portion of sauce over individual slices of cheesecake.