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Strawberry Sundae Sauce

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Grab a spoon and dig into a homemade strawberry sundae with this glorious sauce poured over scoops of vanilla ice cream. Better yet, set up a build-your-own sundae bar with whipped cream and chopped nuts and let the whole family have fun with it."

List of Ingredients

â—¦ 6 pound strawberries
â—¦ 5 cups granulated sugar



Recipe

Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Add the berries to a large, heavy-bottomed pot. Crush with a masher.

Stir in the sugar. Bring to a boil over high heat. Maintain a foamy boil for 10 minutes, stirring frequently. Remove from the heat. Skim off and discard the foamy pink scum.

Ladle into five clean pint jars, leaving a ¼ inch headspace.
Process in a boiling water bath canner for 15 minutes.

Makes five 1-pint jars


• Tip:
If you prefer larger pieces of strawberries in your sundae sauce, halve them, quarter them, or even leave small ones whole. Strawberries foam up a lot while cooking, so it's important to use your largest pot and stay with your sauce so it doesn't boil over.