A delightful sauce for serving on waffles, pancakes, ice cream, pound cake and more
- 10 cups hulled strawberries, cut in quarters
- 5 cups water
- 5 cups granulated sugar
- juice of one lemon
- 1 TBS unsalted butter
- 2 TBS pectin for low sugar recipes
- pinch of salt
- Prepare your canner, jars and lids. This will make 3 quarts or 6 pints with a little left over.
- Place half of the strawberries in a large, heavy bottomed stock pot.
- Squash them. Squash them good.
- Add the water and granulated sugar. Bring this mixture to a boil and add the butter and pinch of salt.
- After the butter melts remove any scum off of the top. (If you want, and this is completely optional, use an immersion blender and make a smooth sauce. If you don’t have an immersion blender you could VERY carefully remove the mixture to a blender a bit of a time and puree. This is not necessary but it does make for a smoother base.)
- Add the pectin and stir to dissolve. Let boil for about a minute.
- Stir in the lemon juice. Add the remaining strawberries.
- Heat through for about a minute and turn off the heat.
- Put the syrup in the jars making sure to evenly divide the strawberry pieces.
- Leave 1/2″ headspace and add the lid and screw on the band.
- Process for 15 minutes (quarts. 10 minutes for pints) and turn off the heat. Let the jars sit in the hot water for 5 minutes and then remove to cool completely. Let sit for 24 hours then remove the band for storage.
- Store as you would any canned item
cook time includes canning time
Keywords: strawberry sauce, strawberries