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Image illustrates strawberry sauce recipe.

Strawberry Sauce

This homemade strawberry sauce is a smooth, slightly thick, and perfectly sweet topping made for canning and long-term storage. It’s ideal for drizzling over ice cream, cheesecake, pancakes, waffles, or stirring into yogurt. Made with fresh or frozen strawberries, a touch of sugar, and lemon juice for safe acidity, this recipe is designed to be water bath canned and shelf-stable. One batch yields about 8 half-pint jars, perfect for gifting or stocking your pantry with a taste of summer year-round.
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Prep Time 20 minutes
Cook Time 30 minutes
Processing Time 15 minutes
Total Time 1 hour 5 minutes
Servings 8 half pints

Equipment

  • 1 water bath canner
  • 8 half pint jars with lids and rings
  • canning supplies

Ingredients
  

  • 6 cups crushed strawberries (fresh or thawed frozen)
  • 3 cups granulated sugar (adjust slightly to taste if desired)
  • ¼ cup bottled lemon juice (important for safe canning acidity)
  • 1 tsp vanilla extract (optional, added after cooking)
  • 1-2 tbsp cornstarch mixed with 2 tablespoons water (optional for thicker sauce)

Instructions
 

Prepare Jars and Canner

  • Wash and sterilize 8 half-pint jars.
  • Keep them warm.
  • Prepare your water bath canner and bring water to a simmer.

Cook Strawberries

  • In a large saucepan, add crushed strawberries and bring to a gentle boil over medium heat.
  • Stir frequently to prevent sticking.

Add Sugar and Lemon Juice

  • Stir in sugar and lemon juice.
  • Continue cooking until sugar is fully dissolved and mixture begins to thicken slightly, about 10–15 minutes.

Thicken (optional step) (DO NOT CAN IF YOU ADD CORNSTARCH!)

  • If you prefer a thicker sauce, mix cornstarch and water into a slurry and slowly stir it into the hot mixture. You will have to skip the canning process if you add cornstarch, as it is not safe to can. Or add it after you have opened it and ready to use.
  • Cook an additional 2–3 minutes until thickened.

Finish Flavor

  • Remove from heat and stir in vanilla extract if using.

Fill Jars

  • Ladle hot strawberry sauce into warm jars, leaving 1/2 inch headspace.
  • Remove air bubbles and wipe rims clean.

Seal Jars

  • Place lids and rings on fingertip-tight.

Process In Water Bath Canner

  • Process jars for 15 minutes (adjust for altitude if needed).
  • Start timing once water reaches a full rolling boil.

Cool and Store

  • Remove jars and let cool undisturbed for 12–24 hours.
  • Check seals before storing in a cool, dark place.