Ultimate Strawberry Popsicles Recipe

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15 ounces (425g) washed, hulled strawberries, halved (about 4 cups; see note)

3 ounces granulated sugar (¼ cup plus 2 tablespoons; 85g)

¼ ounce (1 tablespoon plus 1 ½ teaspoons; 5g) freeze-dried strawberry powder, optional (see note)

¾ teaspoon fresh lemon juice from one lemon (3g)

⅛ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

3 ounces strawberry jam (¼ cup plus 2 tablespoons; 85g)

In a blender, combine strawberries, sugar, freeze-dried strawberry powder (if using), lemon juice, and salt, and process until very smooth, about 30 seconds.
Pour purée into a medium bowl, add jam, and whisk until thoroughly combined.
Divide evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 8 hours (to make filling the molds easier, you can transfer the puréed strawberry base back to the blender jar or to a measuring cup or another vessel with a spout first). To unmold, follow your popsicle mold's instructions.