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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
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âMy husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-1/2 cups of the mashed strawberries with 1-1/2 cups mashed raspberries instead.â Peggy Townsend - Florence, Colorado Ingredients:
2 quarts fresh strawberries |
6 cups sugar |
1 pouch (3 ounces) liquid fruit pectin |
1/3 cup chocolate syrup |
1/3 cup raspberry liqueur, optional |
vanilla ice cream |
Directions:
1. Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam.
2. Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream. Yield: 8 cups.
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