Strawberry Sauce Recipe

My favorite summer berry is the strawberry and I was so excited when our strawberry patch would produce lots and lots of berries. We also planted blueberries and blackberries but they just didn’t produce at the same level of the strawberries. To make sure we had enough of them we would buy extra at the farmer’s market and then I would freeze the fruit for the winter but I would, of course, make him the occasional treat. But back to those strawberries! I always make a fresh Strawberry Pie and of course we eat as many as we can. Baking with strawberries is a given – mini strawberry scones are delightful and the most popular recipe on the blog is for strawberry rhubarb pie. One year I came up with this simple strawberry sauce recipe that the husband loved.

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He eats a waffle almost every day for breakfast so this was a great idea! It’s not as sweet as a syrup but it still tastes wonderful as a substitute for his favorite maple on the Belgian waffles in bulk that I make and freeze for his breakfasts in the morning.

Strawberry Sauce

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

How Was It?

I had a little leftover – maybe 3/4 of a pint – so the hubby had some with his waffle the next morning and he loved it. Being someone who wants to fully report on what is made here on the blog I suffered for you. I forced myself to eat waffle, ice cream and strawberry sauce. It was a trial my dear readers but I did it for you!

This homemade strawberry sauce would also be delicious on pancakes, with biscuits for a quick strawberry shortcake or on ice cream. Let your imagination run wild; mix it with lemonade for strawberry lemonade. Add some to rice vinegar and oil for a strawberry salad dressing. There are any number of ways to experiment with such a delicious starting ingredient!

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