Step 1

Hull the strawberries and slice or chop them (however big or small you want). Add them to a medium bowl and toss them with 1/4 cup sugar and a dash or two of salt. Stir together, then set aside for 30 minutes.

Step 2

In a small saucepan, add 3/4 cup cold strawberry jam and 1 tablespoon cornstarch (the cornstarch is optional! It will make the sauce thicker.) Whisk the jam and cornstarch together until there are no lumps. Set the pot over medium heat and stir occasionally for 3 minutes, until no longer foamy.

Step 3

Add the jam mixture and 1 tablespoon lemon juice to the strawberries and stir together. Let the mixture cool for about an hour. It will thicken as it cools. Serve room temperature or chilled.