Strawberry Sauce {with canning instructions}

A classic strawberry sauce, perfect for topping off your favorite desserts from ice cream to angel food cake. Simple canning instructions included! A perfect way to preserve one of Summer’s best fruits to enjoy year round!

Strawberry sauce recipe with canning instructions from

Last year around this time, my lil man was diagnosed with a peanut allergy. To say my life changed at that point would be an understatement. It’s overwhelming the number of items you’re so used to buying that aren’t safe for people with nut allergies, even favorite brands – very simple things. I’ve heard of some crazy foods that you’d never guess weren’t safe too but it’s all because of the facilities they’re made in, or mostly. Oh how I miss peanut butter, but you adjust and find new food to love and attempt to forget the food you can no longer enjoy. Yes, I could totally eat certain things after he’s in bed or when not at home but I don’t find myself doing that. I want our home to be safe for him. Honestly, I’m still scared to take him out to eat at a real restaurant for fear they won’t take a food allergy seriously. All of the what ifs still plague me.

Strawberry sauce recipe with canning instructions from

Thankfully lil man is like his mama and loves strawberries. So preserving one of our favorite Summer fruits seems totally necessary and absolutely right in every way possible. Enjoy it over your favorite dessert or straight out of the jar with a spoon, I won’t tell. What’s awesome about this recipe, besides how incredible it tastes, is how easy it is. This sweet homemade strawberry sauce only requires two simple ingredients! Two! You can kick it up with other additional flavors if you desire, but I think this is pretty great just how it is. Follow the simple canning instructions within the recipe so you can enjoy homemade strawberry sauce all year long!

Strawberry Sauce {with canning instructions}

A classic strawberry sauce, perfect for topping off your favorite desserts from ice cream to angel food cake. Simple canning instructions included! A perfect way to preserve one of Summer's best fruits to enjoy year round!
Prep Time1 hour
Cook Time30 minutes
Total Time12 hours
Course: Condiment
Cuisine: American
Keyword: Strawberry
Servings: 4 : 8oz jars


  • 2 lb strawberries hulled and sliced (halved or quartered depending on size)
  • 1 C sugar


  • Add prepared strawberries and sugar to a large bowl. Toss to coat well. Chill for at least one hour.
  • Prepare a water bath for canning, fill with enough water to cover jars by 1-inch of water. Remove rings, set aside. Place lids in a small saucepan. Place empty jars in water, cover and bring to a boil. Boil jars for 10 minutes, carefully removing with tongs and emptying water back into canning pot. Rest hot jars open end up, on a clean kitchen towel. Pour 1 jar worth of hot liquid into saucepan containing the lids.
  • Add strawberry mixture to a 5-quart or larger pot. Bring to a simmer over medium heat. Stir frequently. Remove strawberries to a clean bowl, leaving strawberry liquid behind. Continue cooking liquid until it thickens and has reduced some, roughly 15 minutes.
  • Return strawberries to pan, cooking and stirring for 15-20 minutes. Skim off any foam.
  • Divide mixture between sterilized jars. Wipe clean, place top and ring on. Carefully add to water bath, boiling for 5 minutes.
  • Carefully remove jars to a clean towel. Allow jars to rest undisturbed for 12 hours. Listen for the list to pop. If they pop, your jars are sealed. If they do not seal, store in the refrigerator and use within 2 weeks.


An original recipe from Baked by Rachel

Items used in this recipe:

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44 Responses to “Strawberry Sauce {with canning instructions}”

  1. #
    Norma | Allspice and Nutmeg — August 23, 2013 at 7:30 am

    Oh man I love strawberries. This is a great recipe! Thanks for sharing.

    • #
      Rachel — August 23, 2013 at 11:25 am

      Thanks Norma! :)

  2. #
    Tieghan — August 23, 2013 at 7:59 am

    Seriously so pretty! I love a good strawberry sauce, but never have them around during the winter months. This is the perfect recipe and your canning instructions are so helpful and not scary at all! Thank you!

    • #
      Rachel — August 23, 2013 at 11:26 am

      You’ve gotta get on that asap! :)

  3. #
    Megan {Country Cleaver} — August 23, 2013 at 10:38 am

    This is soooo pretty Rachel! I hope the little dude can adventure out to places soon and that you can indulge in your PB again someday.

    • #
      Rachel — August 23, 2013 at 11:27 am

      Lucky for him I can cook just about anything he might want. I don’t totally miss eating out but it’d be nice to not worry so much and have that option! :)

  4. #
    cassie — August 23, 2013 at 11:05 am

    This sauce looks incredible. I definitely need to try some canning with what is left of the summer produce!

    • #
      Rachel — August 23, 2013 at 11:27 am

      You really do! It’s remarkably simple.

  5. #
    Nikki @NikSnacks — August 23, 2013 at 6:56 pm

    SO very beautiful! I saw this on Instagram & had to get over here right away! I’ve never canned anything, but I’m putting this on the list of things to try!

    • #
      Rachel — August 24, 2013 at 7:45 am

      I hope you try it sometime! :)

  6. #
    Stacy | Wicked Good Kitchen — August 23, 2013 at 9:10 pm

    Just beautiful, girl! Food allergies are definitely no joke. I just adore peanut butter, but it doesn’t like me. (The mycotoxins.) SunButter (sunflower seed butter) is such a lifesaver! I hope you will try it. Again, lovely strawberry sauce! Already pinned!

    • #
      Rachel — August 24, 2013 at 7:46 am

      Sadly we tried sunbutter and were not fans at all. Hoping to try another pb alternative sometime but they’re just so darn expensive when you’re not sure if you’ll like them.

  7. #
    Jamie @lifelovelemons — August 24, 2013 at 6:22 am

    I’m terrified to try canning, but I just might have to give it a shot after seeing this recipe!

    • #
      Rachel — August 24, 2013 at 7:46 am

      It’s really not that scary! :)

  8. #
    foodwanderings — August 24, 2013 at 12:44 pm

    Heehee Miss Rachey I got the same quoted jars. Only thing I had to buy a s__t load of them cause’ they didn’t sell them individually. My guys always look at me like WTH. lol lol & that strawberry sauce?! Redness yum!

  9. #
    Katrina @ In Katrina's Kitchen — August 25, 2013 at 2:40 pm

    Still need to try canning! And I’m sorry your lil guy has the allergy. But it’s nice that we can help each other through this.

    • #
      Rachel — August 25, 2013 at 5:44 pm

      Very true! Always nice to have support from a friend going through the same thing :)

  10. #
    Amanda — August 28, 2013 at 3:43 pm

    Um yeah. This is awesome. We didnt have a garden this year because we moved, and its been weird since we normally can a TON! Now we can and I am so excited! Thanks for sharing this great recipe!

    • #
      Rachel — August 28, 2013 at 6:42 pm

      Yay for canning!! :) I have dreams of someday having a big beautiful garden… when I find the time lol

  11. #
    Nutmeg Nanny — August 30, 2013 at 9:28 am

    Oh yum, I need this in my kitchen :)

  12. #
    Karen — May 29, 2014 at 7:02 am

    Love this idea! Have two years’ worth of strawberry jam already and needed something to do with this years” batch. Would this same recipe work for blueberries or cherries?

    • #
      Rachel — May 29, 2014 at 7:26 am

      I haven’t personally tried it with either of those but I don’t see why it wouldn’t work! Let me know if you end up trying it :)

  13. #
    Kristen Wheeler — June 22, 2014 at 8:24 pm

    OMG. I made this today and it came out amazing! I added a touch of vanilla to mine. Thanks for this one!!!

    • #
      Rachel — June 23, 2014 at 7:50 am

      So glad you enjoyed it! :)

  14. #
    Free — August 10, 2014 at 2:36 am

    Just what I was looking for! Thanks for the info :) I just 1 question: Can I pour most of the syrup off the strawberries and pack them into one jar and the syrup in another? Maybe adding more sugar or a little water?

    • #
      Rachel — August 10, 2014 at 9:18 am

      You can add as much or as little syrup to the jars of strawberries as you like. I haven’t personally canned just the syrup though.

  15. #
    Shannon — September 5, 2014 at 2:05 pm

    Sounds like a great and easy recipe. I am going to try this with raspberries. I can relate to your son as I am extremely allergic to strawberries. Oh how I wish I could eat them again, but I substitute with raspberries. Thank you for sharing.

    • #
      Rachel — September 6, 2014 at 8:35 am

      Enjoy!! :)

  16. #
    Kim D — June 16, 2015 at 11:11 pm

    Don’t you think this would work freezing it instead of canning?
    Please let me know what you think, thanks!!

    • #
      Rachel — June 17, 2015 at 7:15 am

      I haven’t personally tried freezing it, but I don’t see why it wouldn’t work! Strawberries typically freeze beautifully.

  17. #
    Lynda — June 24, 2015 at 6:33 pm

    I want to try this, but have never canned anything. Can jars be sterilized in dishwasher? What does “listen for the list to pop” mean & when should that happen (right away or after 12 hours) ? And how long will unopened jars keep,?could be answer to what to do for my daughter’s wedding favors. THANK YOU!

    • #
      Rachel — June 25, 2015 at 8:53 am

      If you have a sterilization cycle on your dishwasher, it should work fine. As for the pop, you’ll know it when you hear it, though you can sometimes easily miss it. It’s simply a quick ping. You’ll notice the dot in the lid will then be down and unable to be pressed as you normally would. Unopened jars can typically be stored in a cool, dark place for a year or longer. For this particular recipe, if you’re looking to give it as gifts, I’d recommend making and canning as close to the date as possible as the coloring of the strawberries will darken over time.

  18. #
    Michelle — June 24, 2016 at 12:53 pm

    I have been looking for a particular recipe of what my grandma used to make, I hope it’s this simple!

    • #
      Rachel — June 27, 2016 at 7:33 am


  19. #
    Robin — June 8, 2020 at 11:20 am

    Can you do this with Raspberries also? Looking for a canning raspberry topping/sauce.

    • #
      Rachel — June 11, 2020 at 10:56 am

      That should work fine! :)

  20. #
    Howard — July 27, 2020 at 4:41 pm

    Great recipe and easy as well. I make this at least twice a year and double it each time. To help prevent the darkening of the berries, I add 1/2 tsp of citric acid to each double batch. I know that increases the numbdr of ingredients by 50 per cent but will worth it. Thanks for a great use of strawberries. Sometimes just for fun, I’ll even add about 1/2 of a jalapeno pepper (diced small with seed and membranes removed.

    • #
      Rachel — July 28, 2020 at 8:17 am

      So glad you enjoyed it! Great tip with the citric acid and jalapeños!

  21. #
    ashok — August 16, 2021 at 2:14 am

    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    • #
      Rachel — August 17, 2021 at 5:36 am

      So glad everyone enjoyed it!

  22. #
    Rochelle Maxwell — March 12, 2022 at 7:17 pm

    I cant wait to make and can this recipe…I wanna add Pure Vanilla Extract to the sauce before canning…how much wud u recommend adding to this recipe??? Thank u again for this recipe!!!

    • #
      Rachel — March 14, 2022 at 7:24 am

      You could start with 1/2 to 1 teaspoon and increase from there, if you want a stronger vanilla flavor.

  23. #
    Kary Hartmann — July 19, 2022 at 11:46 am

    Can you use swerve sugar with this recipe for canning

    • #
      Rachel — July 24, 2022 at 8:43 am

      I can’t give you a definitive answer since I’m not familiar with that sugar alternative. You can certainly give it a try and see how it turns out though! Please let me know if you do. :)

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