Makes 1 2/3 cups
strawberries, hulled and halved (about 2 3/4 cups)
seedless raspberry jam
pinch kosher salt
- In a food processor, combine the strawberries, jam, and salt. Pulse 10 to 12 times, just until the strawberries are coarsely chopped (about the consistency of relish). Refrigerate until ready to use, up to 6 hours.