Strawberry Topping

This topping is best the day it is made. Do not use frozen strawberries in this recipe.

1. Toss strawberries, sugar, and salt together in bowl and let sit, stirring occasionally, until berries have released their juice and sugar has dissolved, about 30 minutes.
2. Process jam in food processor until smooth, about 8 seconds. Simmer jam in small saucepan over medium heat until no longer foamy, about 3 minutes. Stir warm jam and lemon juice into strawberries. Let cool to room temperature before serving, about 1 hour. Serve at room temperature or chilled.

BLUEBERRY TOPPING
Be sure to use fresh blueberries in this topping.
Substitute 15 ounces blueberries for strawberries and blueberry jam for strawberry jam. Gently mash blueberries before letting them sit in step 1.

PEACH TOPPING
One pound frozen peaches, thawed, can be substituted here; you may need to slice them thinner after thawing.
Substitute 2 pounds peaches, peeled, halved, pitted, and sliced very thin, for strawberries and peach jam for strawberry jam.