Strawberry Sauce With Canning Instructions Recipes

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STRAWBERRY SAUCE



Strawberry Sauce image

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

Provided by Healthy Canning

Categories     Dessert

Time 35m

Number Of Ingredients 4

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)

Steps:

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

Nutrition Facts : ServingSize 2 g, Calories 19 kcal, Carbohydrate 4.7 g, Protein 0.3 g, Fat 0.1 g, Sodium 6 mg, Fiber 0.9 g, Sugar 3.1 g

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