All-Natural Reduced-Sugar Strawberry Sauce

4 INGREDIENTS into a pot all-Natural Reduced-Sugar Strawberry Sauce letting them simmer and it tastes positively heavenly! This crazy delicious Strawberry Syrup makes ice cream, pancakes, waffles, crepes, cheesecake etc.

I love serving this  for company! Strawberry season always makes me so excited because it means summer is just around the corner! Carlsbad locals and Legoland tourist, it means fresh strawberry picking in the strawberry fields! I think I can do that. So what do you do with all those hand-picked fresh strawberries you might ask? French toast into something you would pay an arm and a leg for at an overpriced French cafe, which you gladly do because every bite of sweet syrupy goodness is practically priceless. Strawberry syrup is completely customizable as far as thickness and strawberry chunkiness go.

Both are completely delicious, one is just a little chunkier and the other smoother. Sauce or for thinner Syrup, simmer less time or stir in water at the end of thickening just until its your perfection. Now go douse this Strawberry Syrup perfection on everything! OR for smoother syrup, dice strawberries smaller. Sauce or for thinner Syrup, simmer less time or stir in water at the end of thickening. SO easy, sweet, fresh and perfect!

All-Natural Reduced-Sugar Strawberry Sauce

Thank you for such a delicious recipe! You are so welcome Lauren, so happy you love it! Excited to try it out with pancakes for breakfast. Just wondering I don’t have vanilla.

I have vanilla ice cream though, what else can I use? So happy you are liking it! I was out of the country for over a week without internet. This syrup can be stored in an airtight container in the refrigerator for up to a week.

If not used by then, you can freeze it. I made this on the thicker side, it would be good as cake filling? Making my daughters first birthday cake and she loves strawberries! How do you get it to thicken up, I tried it but it never got thick, I even added 2 tablespoons of cornstarch. Am I not cooking long enough. Hi Renee, it sounds like you just need to cook longer. Keep simmering until it thickens- it will definitely reduce after some time.

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One of the things I found to help thicken it up is to cool the pot on some ice while stirring the syrup. It only took about 5 minutes and was delicious on top of chocolate angel food cake with some vanilla ice cream. Thank you so much for such a great tip Steven! I made this fantastic syrup and served it with cinnamon cream cheese roll ups at the housewarming bbq. This syrup sounds like the perfect compliment to your amazing cinnamon cream cheese roll ups!

Thank you for taking time to comment! Hi, Jan, this looks so delicious. I’ve been looking for an easy, reduced sugar or sugar free topping recipe for strawberries, blueberries, or blackberries, or berry blend blended together. Also, I was thinking of maybe adding some dragon fruit to it as well. What is your take on this?

I have never used stevia, so honestly I have no idea. It would probably take some experimenting to get it right. If you end up trying it, please let me know! I think adding dragon fruit should work well because it is mild enough in flavor and will blend well. Hi Jen, thank you for share your recipes and take your time for answer to all, please I would like to know if I can use this sirop for filling a fondant cake, you know because this one can’t be refrigerate.

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2 tablespoons cornstarch for this purpose because you want it to be quite thick. How would I go about canning this? I’ve never canned anything before so don’t mind the stupid question! Not a stupid question at all!

Great recipe, I just made it today and served it over an almond cake. I’m making mini cheesecakes for a party this weekend and I’d love to make this syrup for a topping. Unfortunately, we are in the thick of winter we’re I’m at and fresh strawberries are harder to find here. Could I use frozen ones and just thaw them out and go from there or would the taste and texture be off?

All-Natural Reduced-Sugar Strawberry Sauce

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I think that would work just fine! The only thing I can think of is you might need to simmer they syrup a little longer to thicken if the strawberries have extra moisture but I don’t think that will be the case. If I can’t find strawberries in time for the party, I will try that method and let you know the results. Could I use Agave instead of granulated sugar to make it a bit healthier? Would it change in texture, consistency or thickness much? Since agave is a liquid and sugar is a solid it will definitely change the thickness.

No, the strawberries will release juices as they cook. By submitting this comment you agree to share your name, email address, website and IP address with Carlsbad Cravings. This information will not be used for any purpose other than enabling you to post a comment. Send me new recipes via email.

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive by signing up for this list. Find a pick-your-own farm near you! Then learn to can and freeze! Other types of local farms: honey, horses, meats, milk, eggs, etc. How much do I need to pick? Find a local pick your own farm here! How to Make Strawberry Jelly – Easily!

All-Natural Reduced-Sugar Strawberry Sauce

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Making and canning your own strawberry jelly  is also quite easy. Just scroll down this page to see how to do it, in easy steps and completely illustrated. These directions work equally well for strawberry, raspberry, blackberry, blueberry, boysenberry, dewberry, gooseberry, loganberry, marionberry, peach, plum, damson plum, tayberry, youngberry, etc. A batch requires 5 to 6 cups of crushed berries, so you’ll need about 10 cups of raw whole strawberries. You’ll get best results with no-sugar needed pectin, whether you choose to add sugar or not!

I prefer 16 to 20 quart Teflon lined pots for easy cleanup. 35 at mall kitchen stores, sometimes at big box stores and grocery stores. Note: we sell canners and supplies here, too – at excellent prices – and it helps support this web site! Lids – thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once. Rings – metal bands that secure the lids to the jars. They may be reused many times.

Strawberry Jelly-making Directions This example shows you how to make either Strawberry Jelly. Step 1 – Pick the berries! It’s fun to go pick your own and you can obviously get better quality ones! NOTE: If unsanitized jars are used, the product should be processed for 5 more minutes. 5 minutes, and use the magnetic “lid lifter wand” to pull them out. Leave the jars in the dishwasher on “heated dry” until you are ready to use them. Step 3 -Wash and hull the fruit!

I’m sure you can figure out how to wash the fruit in plain cold water. With strawberries you must remove the hulls. With other berries, just pick off any stems and leaves. Step 4 – Crush the fruit in a juicer, food processor or blender Essentially, you want strawberry juice. Some people want a clear jelly with no seeds. Since strawberry seeds are so small, that will be tough to do without some form of filtration. Blend on the lowest speed for about 10 seconds.

Let the puree stand until the seeds have settled to the bottom. Scoop off the floating seeds, then decant the liquid above the seeds on the bottom. 4 cup of sugar and and add this to the crushed berries. Pectin enables you to turn out perfectly set jam every time.

Made from natural apples, there are also natural no-sugar pectins that allow you to reduce the sugar you add by half or even eliminate sugar! Get them all here at the best prices on the internet! Need lids, rings and replacement jars? Get them all here, delivered direct to your home, at the best prices on the internet! Just jam with a lot of air from the boiling. But it tastes more like, well, foam, that jam, so most people remove it. You can recover jam from it to use fresh!

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I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. It takes 3 ingredients for jams and jellies to set: pectin, sugar and acidity. See this page for more about pectin in fruit. Step 11 – Optional: Let stand for 5 minutes and stir completely. Otherwise, the fruit will often float to the top of the jar. Skipping this step won’t affect the quality of the jam at all.

All-Natural Reduced-Sugar Strawberry Sauce

All-Natural Reduced-Sugar Strawberry Sauce

4-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner! Step 13 – Process the jars in the boiling water bath Keep the jars covered with at least 2 inches of water. To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don’t spoil! You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don’t rust in place due to trapped moisture. Pomona low Sugar Pectin, 1 oz.

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This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. We ship to all 50 states! FAQs – Answers to Common Questions As my jars are cooling after i take them out of the canner, they sometimes make a popping or hissing noise. Yes, the lids are designed to flex and that’s actually a key selling point.

The popping sounds while it is cooling is the lid being sucked down by the vacuum that is forming inside the jar – which a normal part of the sealing process. Why should cooked jelly be made in small batches? If a larger quantity of juice is used, it will be necessary to boil it longer thus causing loss of flavor, darkening of jelly, and toughening of jelly. Can I use frozen berries instead of fresh? Raspberries can be particularly hard to find fresh and are expensive!

All-Natural Reduced-Sugar Strawberry Sauce

Frozen berries work just fine, and measure the same. When I used store-bought strawberries, and didn’t crush them much, I got separation of the fruit from the liquid, and floating fruit in the jars? So they are less dense than the sugar solution surrounding them. Add to this that your didn’t crush them as much. I’d like to make a home canned strawberry topping to use later on pancakes, ice cream and sundaes. A strawberry topping is just strawberry jam with a loose set or “jell”.