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Strawberry Sauce

4 x quarter-litre jars (1/2 US pint / 8 oz)

Course Jam
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4 quarter-litre jars (1/2 US pint / 8 oz)
Calories 19 kcal

Ingredients

  • 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep)
  • 1/2 teaspoon Pomona pectin
  • 2 teaspoons calcium water (10 ml) (see notes)
  • 200 g sugar (white. 1 cup / 8 oz) OR 125 ml honey (1/2 cup / 4 oz) OR 1 teaspoon liquid stevia
Metric - US Customary

Instructions

  1. Wash and hull the strawberries.
  2. Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
  3. You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
  4. Put in a large stainless steel pot.
  5. Ladle out about 4 tablespoons of juice and put in a small bowl.
  6. Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  7. Add the calcium water to the pot.
  8. Bring the pot to a boil over high heat.
  9. Add the juice and pectin mixture a little at a time, stirring constantly.
  10. Let boil vigorously for another 2 minutes, stirring constantly.
  11. Remove from heat.
  12. Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
  13. Leave 1 cm ( 1/4 inch) headspace.
  14. Debubble, adjust headspace.
  15. Wipe jar rims.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process jars for 10 minutes; increase time as needed for your altitude.