Yum, yum, yum. It's strawberry season here in North Western Wisconsin so I'm working on canning up some of that yummy goodness for this winter. This recipe is perfect for topping ice cream, angel food cake, or just taking a scoop out of the jar! Shh, I won't tell.
Strawberry Sauce
Makes 8 half pint jars
Water bath
Water bath
4 lbs strawberries, hulled and quartered
2 cups sugar
8 half pint jars, lids, and rings
2 cups sugar
8 half pint jars, lids, and rings
In a 5 quart or larger sauce pan, combine strawberries and sugar. Stir well to combine and coat the the strawberries. Don't be afraid to squish up the strawberries a little to help get more juice. Bring to a simmer for 10 minutes. Remove most of the strawberry chunks and set aside in a clean bowl.
Boil remaining juices in pan to reduce some (15-ish minutes)
Return strawberry chunks to pan and cook another 10 minutes.
Pour in jars, wipe rims, lids and bands finger tip tight
Process in a water bath for 10 minutes. Let cool. Any that don't seal stay good in the fridge for about two weeks, or you can try to reprocess.
Boil remaining juices in pan to reduce some (15-ish minutes)
Return strawberry chunks to pan and cook another 10 minutes.
Pour in jars, wipe rims, lids and bands finger tip tight
Process in a water bath for 10 minutes. Let cool. Any that don't seal stay good in the fridge for about two weeks, or you can try to reprocess.
Hope you enjoy this yummy treat all year round!
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