(makes about six 8oz. jars)
9 c. halved hulled strawberries
2/3 c. unsweetened apple juice
1 Tbs. grated orange zest
1 ½ c. granulated sugar
2/3 c. corn syrup
½ c. orange juice
1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine strawberries, apple juice and orange zest. Bring to a gentle boil over medium heat, crushing berries with a potato masher. While maintaining a constant but gentle boil, gradually add sugar, stirring until completely dissolved. Continue boiling gently while gradually stirring in corn syrup and orange juice. Bring to a full rolling boil over high heat, stirring constantly. Boil hard for 15 minutes.
3. Ladle hot sauce into hot jars, leaving ¼ in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
*Serve over ice cream, Fried Ice Cream
, cheese cake, yellow cake, or in cobbler, milk shakes, etc.