This is not overly sweet as there is no actual
sugar/maple syrup/honey included - but there is a little
bit of apple 'sugar' - which is dehydrated apples (until
crunchy) and ground up into 'apple sugar'. The
apples provide natural pectin for thickening. This
topping is quite spreadable, but not as firm as jam or
jelly. Great over ice cream, simple cake - or
stirred into yoghurt.
Also - this recipe is a waterbath method
1) Thoroughly wash strawberries - hull and cut into medium
to large chunks (they will cook down smaller).
||2) Put the strawberries in a large stainless pot.
I had about 8 cups chopped berries.
Add 2 cups fruit juice (I used peach, but apple is good,
Bring up to low simmer and simmer for about 1 hour.
Scrape bottom of pan occasionally with a flat stainless
spatula (you need to scrape the bottom as it wants to
When mixture is reduced by half, stir in 1/2 cup 'apple
sugar'. Stir well, continue to simmer, scraping bottom
|3) Continue cooking until the mixture reaches the "2 drop
That's a really old-fashioned term for cooking jelly/jam
without added pectin. It means that the jelly/jam is
done when 2 big drops slide together and form a sheet that
hangs from the edge of the spoon.
** Note ** Cooking to this stage may take a while
The picture is NOT a 2-drop example - but it is
the type of spoon you should use - a large stainless serving
spoon. I took a gazillion pictures, but could not
seems to capture the 2-drop itself - but you get the idea.
Lower the heat to very low and hold the mixture until the
waterbath water is boiling.
|4) Select a pot large enough that the water will cover the
jars by at least 1" after the jars are put into the water.
Fill the pot halfway with water and start heating.
It is always a guess as to how much water you need to
have in the pot - too little and you cool the water down
when you add more
- too much and it goes over the top - NOT an option!
Here's my trick:
I fill the big pot slightly less than half way and start
Then I fill another fairly large regular cooking pot with
water and start that heating, too. Hot water from
this 2nd pot will be added to the larger pot as necessary
after I have the jars in the water and if I need more to
cover the necessary 1".
| 5) When the large pot of water reaches
boiling, turn down slightly and carefully (using tongs)
place the empty jars in the boiling water. Allow all
jars to sit in the boiling water for 1-2 minutes.
Start another small pot with water to boil - when boiling,
turn off and put your seals in to warm.
6) Carefully (again with tongs) remove the jars from the
boiling water - be CAREFUL that the water does not run down
the tongs on you. Place the hot jars on a large baking
tray (to catch the mess).
7) With a jar filler and ladle, carefully fill the jars,
leaving 1" headspace. With a clean paper towel
carefully clean the rims and just inside the neck. If
necessary clean the rims again - they must be completely
clean or you will not get a seal.
Add seals (lids) and rings - only screwing the rings on
If the large pot of water is boiling, temporarily lower
temperature to low simmer (too hot may crack a jar).
Place the filled jars in the water. When all jars are
in the pot, the water should cover the jars at least
1". If necessary, add more hot water from the extra
pot. Bring water back to boil.
|Process jars at full boil for :
Pints (and half pints): 15 minutes
Quarts: 20 minutes
*** IMPORTANT ***
Make Sure to Adjust for Your Altitude
If you are new to canning - or just want to see how I do it - check
out my Personal Canning Routine