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Strawberry Sauce – Recipe

  • Author: Patty
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 quarts or 6 pints 1x
  • Category: Sauce
  • Method: Water Bath
  • Cuisine: American


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