Posts Tagged by ice cream sauce
|June 14, 2014||Filled under Canning and Preserving, Desserts, Frozen Treats|
During the couple of weeks that I had a super abundance of fresh strawberries, I ran across a recipe for raspberry sauce (a Ball recipe) that grabbed me. I made the switch from raspberries to strawberries, and am living happily ever after with this delicious Chocolate Strawberry Sauce!
I started with these beautiful fresh strawberries from a local farm that we’d picked a couple of days earlier. To get them ready for the sauce, I used my immersion blended rather than chop them because I was going for a smoother, saucier consistency. I left it a little chunky, but it’s really just a personal preference.
There are only five ingredients in this Chocolate Strawberry Sauce! So much better than store bought ice cream sauces with all the chemicals and preservatives.
After I added the strawberries and lemon juice to the pot, I whisked in my mixture of the pectin and cocoa powder. Be sure to do this before the berries are hot to avoid lumps.
As the mixture boils, it will turn a deep, rich red color. It’s really beautiful! And the smell…oh my goodness!
At this point, the sauce is done. You can put it in a container to cool and eat now, or you can proceed with the canning process. I actually did a little of both this time! I scooped some into a jar and put it into the refrigerator (after it cooled a bit) and we ate it that night! The rest was ladled into half pint jars for processing.
Don’t forget to let the jars sit for 24 hours after you remove them from the water bath. Don’t you just love the sound of that “ping” each one makes as they seal? Our dog barks at each jar when he hears it…he hasn’t figured it out yet.
This sauce is probably one of my favorites so far. I enjoy it the most over Bluebell Homemade Vanilla Ice Cream – my very favorite store bought ice cream. Of course, this is the season for churning your own and I imagine that would just be heavenly!
This recipe makes makes about 8 (8 oz) half pint jars of sauce. Remember that it’s always better to work in small batches and 6-8 jars of (insert whatever you’re canning here) is about what you want to shoot for to keep things manageable and tasty. I think I’ll try making a sauce with peaches next time…maybe a Ginger Peach Sauce? Yum! A piece of raffia and a little card will also turn these beauties into a fabulous hostess gift!
6 Tbsp Ball RealFruit Pectin of your choice
5 cups crushed strawberries
6 cups granulated sugar
4 Tbsp. lemon juice (fresh is best)
6 (8 oz) half pint jars with lids and bands
2.) COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
3.) COMBINE strawberries and lemon juice in a large saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.