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Home / Fruit / Strawberry Sauce

Strawberry Sauce

Filed Under: Fruit, Seasonal Summer Tagged With: Pomona Pectin, Sauces, Strawberries, Syrup

strawberry-sauce-pn

This is a recipe for a delicious, home-canned thick fruity strawberry sauce for dolloping over cheesecake, yoghurt, ice cream, cakes, etc.

Canning it in 125 ml / 4 oz sample size jars can often give you just enough for two people for use with a dessert.

Made with Pomona pectin.

You can make this with the sweetener of your choice.

This is a thick spooning sauce. For a thinner pouring sauce, see: Strawberry Syrup

Contents hide
  • 1 The recipe
  • 2 Strawberry Sauce
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 With sugar
    • 6.2 With honey
    • 6.3 Sugar-free version with liquid stevia

The recipe

Jar size choices: Either 125 ml sampler size (½ cup / 4 oz) or quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

Print

Strawberry Sauce

4 x quarter-litre jars (½ US pint / 8 oz)
Course Dessert
Cuisine American
Keyword Jam, Strawberry
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 4 quarter-litre jars (½ US pint / 8 oz)
Calories 19kcal
Metric - US Customary

Ingredients

  • 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep)
  • ½ teaspoon Pomona pectin
  • 2 teaspoons calcium water (10 ml) (see notes)
  • 200 g sugar (white. 1 cup / 8 oz) OR 125 ml honey (½ cup / 4 oz) OR 1 teaspoon liquid stevia
Metric - US Customary

Instructions

  • 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 (½ US pint / 8 oz) jars.
  • Leave 1 cm ( ¼ 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

Serving: 2g | Calories: 19kcal | Carbohydrates: 4.7g | Protein: 0.3g | Fat: 0.1g | Sodium: 6mg | Fiber: 0.9g | Sugar: 3.1g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

Information about Pomona pectin.

More information about Sugar and Salt-Free Canning in general.

Recipe notes

  • If using frozen strawberries, zap from frozen in microwave first for 3 minutes. Incorporate any juice that comes off into the mash.
  • Don’t crush or mash the berries in a machine, it will damage the pectin.
  • Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
  • The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.
  • After opening, refrigerate and use within 3 to 4 weeks. This syrup has a shorter shelf-life once opened than jam because with the reduced pectin in it (to keep it runny), there’s increased water activity which makes it more susceptible to moulds, even in the fridge.
  • If you are using liquid steiva, how much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of strawberries was. Try 1 ½ teaspoons first, then go up as far as 3 teaspoons even if you deem it needed.
  • To use alternative sweeteners such as Splenda, agave, etc, contact Pomona directly to inquire about amounts they would suggest and how to incorporate. It’s almost certainly possible.

Recipe source

Simple Classic Strawberry Jam. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 50.

Sumberg, Mary Lou. Fruit Syrup. Pomona Pectin web site. 2 April 2014. Accessed August 2015.

Modifications made:

  • None. Slightly redid pectin powder process to accommodate stevia in liquid form.

Nutrition information

With sugar

Per 2 tablespoons:

  • 34 calories, 2 mg sodium

strawberry-sauce-nutrition-sugar

With honey

Per 2 tablespoons:

  • 27 calories, 2 mg sodium

strawberry-sauce-nutrition-honey

Sugar-free version with liquid stevia

Per 2 tablespoons:

  • 11 calories, 6 mg sodium
  • Weight Watchers PointsPlus®: 1 to 3 tablespoons: 0 points; 4 to 11 tablespoons: 1 point

Strawberry Jam Pomona Nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

Tagged With: Pomona Pectin, Sauces, Strawberries, Syrup

Filed Under: Fruit, Seasonal Summer Tagged With: Pomona Pectin, Sauces, Strawberries, Syrup

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
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