After a day worth of strawberry picking, I turned some of the fresh strawberries into a fresh strawberry sauce.
What you need:
1 quart of fresh picked strawberries
½ cup sugar
2 tablespoons of water
2 teaspoons of lemon juice
1 box of 1.75 oz Kraft Sure Jell pectin, plus ¾ cup water
1- Wash, dry and cut the strawberries into cube-sized pieces. Place the strawberries into a small pot.
2- Add the sugar, the two tablespoons of water and lemon juice to the strawberries. Turn on the stovetop to medium heat.
3- Mash most of the strawberries and leaving some of the pieces whole.
4- In a separate pot add the pectin and ¾ cup of water, whisk and bring to a boil.
5- Once the pectin-water mixture has become uniform, add it to the strawberry mixture.
6-Skim and remove any foam that forms from the mixture with a spoon.
7- Transfer the sauce to a container to cool down to room temperature for 24 hours. The sauce should slightly thicken. The sauce can be stored in the refrigerator up to three weeks.
Use the sauce to spoon on top of French toast, waffles, pancakes, ice cream or spread on bread.