Strawberry Sauce

By MissHeather

Ingredients

• 4 3/4 cups pureed strawberries
• 1 1/2 cups maple syrup
• 1 cup unsweetened apple juice
• 3 tablespoons bottles lemon juice
• 1 57 gram package BERNARDIN fruit pectin

Preparation

Step 1

Place 6 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize. Boil snap lids 5 minutes to soften sealing compound.

Wash and hull strawberries. Puree. Measure into a large deep stainless steel saucepan.

Add maple syrup, apple juice and lemon juice to strawberries. Bring to a boil over medium-high heat.

Gradually stir fruit pectin into fruit. Return mixture to a full rolling boil, stirring constantly; boil 1 minute. Remove from heat.

Ladle mixture into a hot sterilized jar to within 1/4-inch of top rim. Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining mixture.

Cover canner, return water to a boil. Process 7 minutes. Remove jars. Cool undisturbed 24 hours. Check seals. Remove screw bands, wipe and dry bands and jars. Store screw bands separately or replace loosely on jars.