A beautiful, delicious, thick fruity 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
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
4 x quarter-litre jars (½ US pint / 8 oz)
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.
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.
- 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.
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.
- None. Slightly redid pectin powder process to accommodate stevia in liquid form.
Per 2 tablespoons:
- 34 calories, 2 mg sodium
Per 2 tablespoons:
- 27 calories, 2 mg sodium
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
* 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.