This versatile sauce is super easy to make. It's great on ice cream, pancakes and waffles, flavoring lemonade, or to moisten a layer cake or drizzle over a trifle. Strawberry jelly eliminates some of the work, the most challenging part of the whole process is pressing it through a strainer to remove the little seeds. And, if you don't care about the seeds, you can skip that step!
2 cups cleaned, stemmed, and quartered fresh, ripe strawberries
1/3 cup sugar
2/3 cup purchased or homemade strawberry jelly
Place the strawberries in a food chopper or blender and puree until mostly smooth, there should be about a cup. Pour the puree into a small sauce pan, add the sugar, and bring up to a simmer. Stir in the jelly and stir until it is melted and the mixture is starting to simmer. Pour through a fine-mesh strainer into a bowl to remove the seeds. Cool to room temperature, place in a storage container and refrigerate. Sauce will keep about 2 weeks in the refrigerator.