Creamy vanilla ice cream with strawberry ice cream topping. That is where decadent and wholesome goodness meet. The pairing tastes fantastic. This is one of those recipes the kids love to hear that I am canning because they know they will get all the leftovers. I stock up on ice cream before I even start to fill my jars. It is a surprisingly simple recipe with less sugar than any of my jams or syrups.
Strawberry Ice Cream Topping Recipe Ingredients:
8 cups mashed strawberries
4 cups sugar
1/2 tsp vanilla
1/2 Tsp butter (optional)
This recipe makes approximately 9 half pints of Strawberry Ice Cream Topping.
Place all the ingredients in a large pot.
Bring the mixture to a boil.
Simmer until it is thick.
Fill the jars with your topping leaving 1/4-inch headspace.
Remove any air bubbles.
Use a clean damp cloth to wipe the rim of the jar.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
After the 10 minutes has elapsed, turn off the heat, remove the lid and allow the jars to cool for 5 minutes.
After cooling, use the jar lifter to remove the jars from the boiling water bath canner. Space the jars about an inch apart on a heat safe surface for 24 hours to cool and completely seal.
Remove the rings, wash and label your jars of jam before storing them.
If a jar did not seal, then place it in the refrigerator and use it within the next 3 weeks.
Store the sealed jars in your cool, dark pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
Homemade jams not only fill your kitchen with delightful aromas but also offer the joy of creating something special from scratch. This Strawberry Pineapple Jam will undoubtedly become a staple in your pantry, adding a burst of tropical goodness to your everyday meals.