1 pound fresh strawberries
1/4 cup sugar
1 lemon (zest and juice)
1 tablespoon corn starch
1/4 cup water
Wash and remove the hull from strawberries and quarter them.
In a sauce pan over medium heat, whisk together water, sugar, and cornstarch.
Add in the strawberries, lemon zest and juice.
Bring mixture to a simmer and reduce until strawberry sauce is thick and the strawberries break down. About 5 minutes.
Leave chunky pieces for a thicker texture. Strawberry pie sauce will last in the refrigerator for 4–5 days. You can also can this recipe like other jams and jellies for a longer shelf life.
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