Fresh Strawberry Sauce

After a day worth of strawberry picking, I turned some of the fresh strawberries into a fresh strawberry sauce.

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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.

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3- Mash most of the strawberries and leaving some of the pieces whole.

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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.

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6-Skim and remove any foam that forms from the mixture with a spoon.

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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.

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Use the sauce to spoon on top of French toast, waffles, pancakes, ice cream or spread on bread.

ice cream


2 thoughts on “Fresh Strawberry Sauce

  1. Pingback: Sweet Summer Ahead | Traveled Eats

  2. Pingback: Jumble Spoiler – 06/24/13 | Unclerave's Wordy Weblog

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