This simple strawberry topping is perfect for topping a New York Cheesecake, on ice cream or pancakes. A mix of fresh strawberries as well as jam gives just the right spoonable texture and sweetness.
It really is divine atop a cheesecake. Mmmmmmm, good.
Strawberry Topping
from America’s Test Kitchen Family Baking Cookbook
4 cups fresh strawberries, hulled and sliced thin
1/4 cup sugar
pinch of salt
1/2 cups strawberry jam
1 tablespoon fresh lemon juice
1. Toss the strawberries, sugar and salt together in a large bowl and let sit, stirring occasionally, until the strawberries have released their juice and the sugar has dissolved, about 30 minutes.
2. Process the jam in a food processor (or blender) until smooth, about 8 seconds. Simmer the jam in a small saucepan over medium heat until no longer foamy, about 3 minutes. Stir the warm jam mixture and the lemon juice into the strawberries. Let the topping cool to room temperature before serving, about 1 hour. Serve at room temperature, or chilled.
Bakerlady 
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