Jo-Anne van den Berg-Ohms5 cups sliced, hulled strawberries
2 cups mashed, hulled strawberries
4 cups sugar
1 package Sure-Jell fruit pectin
1/2 cup water minus 1 tablespoon
1 tablespoon fresh lemon juice
1/4 cup Triple Sec
Airtight freezer bags
John Scheepers * Bantam, CT
Back in the 1980s, Alice Wiegand gave me the recipe for her Strawberry Shortcake topping. It was the best, most explosive essence-of-Strawberry taste that I'd ever experienced. Since then, I adapted it slightly, adding the lemon juice and the Triple Sec. I make it every year, the same day that I pick my Strawberries. I freeze most of it, but I always bake little shortcakes to enjoy it that very night with a dollop of brown sugar-sweetened whipped cream. It is wonderful over almost everything~homemade cheesecake, our Molten Ginger-Lemon Cakes, shortcakes and ice cream.
Put 1 cup sliced strawberries in each of the 5 airtight freezer bags. Set aside.
In a medium bowl, combine the 2 cups mashed strawberries with 4 cups sugar, stirring well. Set aside.
In a small saucepan, whisk together the water, lemon juice and Triple Sec. While whisking, sprinkle in the
whole package of Sure-Jell fruit pectin. Heat until it comes to a full rolling boil. Immediately add it to the
bowl of mashed strawberries and sugar, stirring to combine well. Most, hopefully all, of the sugar will
Divide the strawberry sauce between the 5 bags of sliced strawberries. Stir each bag gently to combine.
Seal each bag, pressing to flatten and to remove air. Freeze flat and use within 6 months (if it lasts that