An Edible Pleasure!
Fruit based caramel sauce can be canned and tastes absolutely amazing! Drizzle it over ice-cream or make it a topping on pound cake (lets get real – put it on anything!).
This recipe makes 2 half pints and wont last in the house! So keep it under wrap and key 🙂
The only ingredients you are going to need are strawberries, sugar and lemon juice. How easy is that!
here’s the recipe that I guarantee will bring joy to your tastebuds!:
1 pound strawberries
1 1/2 cups granulated sugar
3/4 cup water juice of 1 lemon
Prepare a boiling water bath canner and two half pint jars.
Remove leaves and hulls from strawberries. Place the berries in a blender and puree until smooth. Set aside.
Combine sugar with water in a small sauce pan. Place over medium-high heat and simmer for 10-15 minutes, until the sugar reaches 250°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup, instead hold the handle of the pot and gently swirl it to move things around.
Once the syrup has reached 250°F, remove the pot from the heat and stir in the strawberry puree and the lemon juice.
It will bubble, spatter, and appear to seize up, so take care.
Stir puree into the sugar until it is a smooth sauce and return the pot to the heat.
Continue stirring and cooking, until the sauce reaches 218°F.
Remove caramel from heat and funnel into prepared jars, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.