3 Ingredient Instant Pot Strawberry Ice Cream Topping– the easiest strawberry sauce recipe ever!
Strawberries, sugar and lemon juice is all you need for the fool-proof recipe. No pectin, no cornstarch, no artificial preservative, no added color. This is such a lovely seasonal treat that can go with so many things, but why not add it to my favorite- ICE CREAM!
I personally haven’t tried this one, but apparently, you can replace sugar with honey or monk fruit extract in jam recipes. If you get around trying this, please don’t forget to drop in a comment below. I’d love to know how did it turn out and what were your thoughts on it?
What I love about homemade strawberry ice cream topping is that I know what’s in it. I love that I have control of the ingredients I want to use to make my sauce. No artificial preservatives, sweeteners, or colors.
I like the sauce to be low-sugar so I control the amount of sugar I add without compromising the texture or taste. It’s so much more cost effective to make sauce at home. Once you master the art of making this sauce you can make so many different variations and flavors of ice cream toppings. The options are endless.
Now, because its the Strawberry season!!! The best time to make Strawberry Jam is definitely spring April to June, when strawberries are abundant and go on sale.
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Making strawberry ice cream topping is easier than you think. If you haven’t tried making it at home earlier, try this strawberry ice cream topping recipe is simple and fail-proof. I promise. All you need is three ingredients, of course, lots of strawberries, fresh lemon juice, and sugar. No preservative, no pectic, no cornstarch, no artificial sweetener or no color. Isn’t that great?
I marinate the quartered strawberries with sugar in my IP for an hour. The sugar helps draw juices from the strawberries so you don’t need to add any extra water in the recipe. Then I add the lemon juice which helps balance the sugar in the sauce and most importantly since lemon juice is high in pectin it give the low pectic strawberries a boost.
Then I just pressure cook the strawberries for a minute in my Instant Pot and let the pressure naturally release. If you don’t have an Instant Pot I have shared stove top instructions in the recipe card below. Using a masher I blend the strawberries and the juice.
Lastly I thicken the mashup buy boiling it to my desired consistency and allow the mixture to cool after transferring it into containers or cans. That’s all you need to do. You can find the measurements and timing in the recipe card below.
Yes, you can use frozen berries if you making the sauce offseason. Just make sure to defrost the berries before you use them and then just add a minute of cooking time. The rest remains the same.
If you are canning correctly it would last for up to a year in the freezer. However, if you are refrigerating it, then mine lasted two weeks. Of course, it was all gone by the end of the second week. We did make enough extra to sell at our market and give some away as gifts!
I am not against adding pectic or cornstarch but if I can achieve great results with natural ingredients why add an extra processed ingredient. Citrus fruits are rich in pectin, so the freshly squeezed lemon or even orange juice does the trick. Honestly, this strawberry ice cream topping came turned out to be perfect after reducing the juices by boiling and refrigerating, which also help thicken the sauce.
Ladle the hot sauce into your hot sterilized glass jars leaving ½ inch of headspace. Seal the containers or jars. If you prefer, you can follow the instructions that came with your canning jars.
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