Sundaes were a happy accident growing up. We never had them until that one summer. I mentioned before in pervious posts how my mother and grandmother never really canned when I was a child… well that is not “entirely” true. There was one summer – when I was about 13, my sister 9 or so – they thought it would be a great generational bonding activity for all of us to learn. 3 generations all in the kitchen starting a new tradition so to speak. We picked up an entire trunk full of local strawberries and at our cottage we younger girls washed and hulled. My mother and grandmother chatted like old southern ladies round the stove and lifted jars and stirred bubbling red liquid.
We finished and we analyzed our results – we had to have over 3 dozen jars in all glistening in the sunlight. That was when my little brother walked in and asked what the small red packages on the table were. We all looked “oh no the pectin!! I forgot the pectin” my grandmother choked out. My mother – who is hardly the domestic goddess herself, burst out laughing – there really wasn’t anything else one could do. The particular kind of pectin had to be added at a certain time in the cooking process. “Well, I guess we have sundae sauce then!” She announced. It was the best sundae sauce ever…well, the only sundae sauce, but it was still the best. That was the last time I ever witnessed them can.
When anxiety was great within me, your consolation brought me joy.Psalm 94:9
If you are worried about the ton of sugar typical sauces have – fear not- this particular strawberry sauce can be health conscience. With advent of optional sweeteners like liquid stevia – makes a nice fruity treat for waffles, ice cream or smoothies. This does need to be refrigerated after opening and will last 2 weeks in fridge – so package in jar size you will quickly use.
- 2 lb strawberries hulled and sliced
- 1 C sugar or 1 tsp stevia
- 2 tsp lemon juice
- Add prepared strawberries and sugar to a large bowl. Toss to coat well. Chill for at least one hour.
- Prepare a water bath for canning, fill with enough water to cover jars by 1-inch of water. Remove rings, set aside. Place lids in a small saucepan. Place empty jars in water, cover and bring to a boil. Boil jars for 10 minutes, carefully removing with tongs and emptying water back into canning pot. Rest hot jars open end up, on a clean kitchen towel. Pour 1 jar worth of hot liquid into saucepan containing the lids.
- Add strawberry mixture to a 5-quart or larger pot. Bring to a simmer over medium heat. Stir frequently. Remove strawberries to a clean bowl, leaving strawberry liquid behind. Continue cooking liquid until it thickens and has reduced some, roughly 15 minutes.
- Return strawberries to pan, cooking and stirring for 15-20 minutes. Skim off any foam.
- Divide mixture between sterilized jars. Wipe clean, place top and ring on. Carefully add to water bath, boiling for 10 minutes.
- Carefully remove jars to a clean towel. Allow jars to rest undisturbed for 12 hours. Listen for the list to pop. If they pop, your jars are sealed. If they do not seal, store in the refrigerator and use within 2 weeks.