Saturday, July 23, 2011

Strawberry Sauce

Let me take you down, 'cause I'm going to Strawberry Fields.
Nothing is real and nothing to get hung about.
Strawberry Fields forever.
Strawberry Fields forever.
Strawberry Fields forever.  Beatles

Strawberry season is almost over in our neck of the woods.  We've been making the most of them.  Plain and simple, rinsed in cold water.  Cut in half with a spoonful of sugar over the top and a little bit of cream.  Cut in quarters and added to fresh Greek yogurt with a dollop of honey to sweeten the bowl.  Sadly, fresh, organic strawberries are few and far between these days with the hot, dog days of summer quickly upon us.  So I recently found myself with a few leftover quarts and decided to sneak in one last, delicious strawberry canning session before declaring strawberry season officially over for the year.  So head to your local farmers market and see if you can grab some strawberries to make this delicious strawberry sauce!

Strawberry Sauce


For each quart of strawberries, this recipe will yield a quart of sauce:  I used 5 quarts of strawberries
2 cups of sugar per quart
1 quart water for each quart of berries


Begin by washing and picking over your berries with cold water.  Again, allow 1 quart of berries for each quart of sauce you would like to have.  Set aside.

In a large canning pot or stew pot, combine 2 cups of sugar and 1 quart of water for each quart of strawberry sauce you are making.  Bring the sugar and water to a full boil. Drop in the berries and cook for about 5 minutes.  

Pour sauce into clean, hot jars making sure to divide cooked strawberries evenly among your sterilized jars, leaving 1/2 inch headspace.  Seal with rings and lids.

Process in a boiling-water canner for 20 minutes.


Pour over pancakes as a light syrup.
Add to yogurt for breakfast, stirring gently.
Pour 2 tablespoons into a tall iced glass of Seltzer for a refreshing summer tonic.
Add 1 tablespoon to milk for a strawberry milk drink.
Pour over ice cream, with a banana quarter for garnish.
So many uses, so little sauce.... sigh....

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