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My maternal great-grandmother always canned strawberries way back when, as she didn't yet have a freezer. This sauce is more soupy than jam, but the process is very similar. You can mash all the berries as suggested, or leave part of them whole as shown in the photo. Either way, it's delicious!
This version is adapted from the Pamona pectin guidelines for the company’s calcium-based jam pectin. Leave out the pectin, and you’ll end up with a simple sauce to pour over cake or ice cream, or just eat right out of the jar.
Note the lemon juice for flavor and to provide enough acid for safe canning. If you increase this recipe in any way, be sure to add the right amount of lemon juice.
7 c. mashed strawberries (about 5 lbs)
2 ½ c. sugar
1/8 c. lemon juice
Stir strawberries, sugar and lemon juice in a large pot. Bring to boil, then simmer for about 10 minutes until sugar is fully dissolved. Process in water bath canner based on your area’s altitude. Make about 4 pints.