Reference: Ball Complete Book of Home Preserving (2012) page 183.
Servings
60
Prep Time
20 minutes
Cook Time
10-15 minutes
Calories
32
This recipe calls for water bath canning. Water bath canning is easy and you can enjoy spring/summer during the cold of winter.
This sauce is lightly sweetened with maple syrup to give dessert a "kiss" of maple sweetness. Use is to make strawberry shortcake and top that with homemade maple whipped cream. Pour it over fresh fruit, pancakes or french toast. Stir it into oatmeal or yogurt. Mix with softened cream cheese for a spread on bagels. Use is as a dip on your charcuterie board. Or use it to make a maple strawberry lemonade. The options are endless.
Prepare canner, jars and lids. Place 6 clean pint (8oz) on rack in water filler canner. Make sure jars are fully emmersed. Heat to simmer. Place 6 lids in small saucepan filled with water. Heat to simmer (not boiling). Keep jars and lids hot until ready to use. you will also need 6 screw bands.
Wash and hull strawberries. Puree in food processors fitted with metal blade. You may have to puree in batches depending on the size of your food processor.
Measure 4 ¾ cups pureed strawberries into large stainless steel saucepan.
Add maple syrup, apple juice, and lemon juice. Bring to a boil over medium-high heat, stirring frequently.
Add pectin, stirring constantly until dissolved. Bring to a full boil and boil hard for 1 minute. Remove from heat.
Ladle hot smooch into hot jars, leaving ¼ inch headspace. Remove air bubble with non-metalic utensil and add mor smooch if needed. Wipe jar rim. Center lid on jar and screw band on until finger tip tight. Repeat on remaining jars.
Place jars in canner. Make sure they are completely covered with water. Cover. Bring to a boil and process for 10 minutes (adjust time for elevations >1000 ft above sea level). Remove canner lid. Wait 5 minutes. Remove jars. Place jars upright on a towel and let cool, undisturbed for 24 hours. Then check lids for seal. They should be concave (they’ll curve downward in the center). Place unsealed jars in refrigerator and use within a few days. Remove screw bands and store jars in cool, dry place.
