Recipe by Stephanie Izard
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 45 minutes
Servings: Makes about 3 cups of jam
- 2 lb. strawberries, hulled and quartered
- 2 cups sugar
- 1 to 2 tsp. ground sumac
- 1 tsp. kosher salt
In a large pan, stir the berries, sugar, sumac, and salt. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer briskly, stirring often, until the strawberries break down and the mixture is saucy, about 30 minutes. Let cool before serving.
Try this jam on Stephanie Izard's Rosemary & White Chocolate Scones.