4 x quarter-litre jars (½ US pint / 8 oz)
quarter-litre jars (½ US pint / 8 oz)
(2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep)
(10 ml) (see notes)
(white. 1 cup / 8 oz) OR 125 ml honey (½ cup / 4 oz) OR 1 teaspoon liquid stevia
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.
Strawberry Sauce. www.healthycanning.com