This recipe will work with any type of berry as long as the fruit is chopped. This dessert topping is great on ice cream, sponge cake, or as a filling or topping in layered cakes.
Makes: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 quart strawberries, stemmed and chopped
- 1⁄2 cup sugar
- 3 Tbsp. lemon juice
- 1⁄8 tsp. salt
- Place a skillet over medium-high heat. Add all ingredients and stir frequently until the mixture begins to bubble.
- After 10 minutes, once bubbles cover the surface and the mixture has thickened, turn off the heat.
- Pour the mixture into a sealable glass jar and let the mixture cool to room temperature. Refrigerate for up to 2 weeks.