Sweet Strawberry Sauce

My refrigerator is the harborer of strawberries.

Fresh, ripe and sweet strawberries, picked by my own hands straight from the rows of a local strawberry farm. Well...Hubsy and Princess helped.

I intend for these berries to last all summer long, to be enjoyed in various formats; strawberry shortcake, strawberry lemonade, chocolate dipped strawberries, strawberry daiquiris, vanilla ice cream with strawberry sauce, strawberry jam, sliced strawberries in a bowl of milk with a dusting of white sugar.

Well I'm in a bind
'Cause I'm way behind...
on getting those berries processed before they begin to spoil, so I hit up my good friend Google for advice, and my good friend Google taught me a thing or two about how to turn a mess of strawberries into something you didn't even know you were living without, and you'll never want to live without it again.

This is all you need:
  • 2 cups of crushed berries (for a saucier sauce use the blender to get a course puree, but for a jam-ier sauce just smush them up in your hands)
  • 2 cups of sugar (1 1/2 will do just fine as well)
  • 1/4 cup of lemon juice (a good large lemon ought to do)
Put everything into a heavy duty pot and bring it all to a full boil, stirring occasionally. Let it keep boiling for about fifteen minutes. Remove the pot from the heat and let it cool, still stirring a bit.

When it's completely cool, pour it into a jar or a plastic container to store in the fridge. Reheat in a sauce pan on the stove. If you must microwave it (which I don't recommend), do not reheat in a plastic container.

You now have a jam that will instantly raise your bagel's self esteem. Warm it up and pour it over some ice cream, and I guarantee... the cow that gave the milk will get a phantom shiver down her spine. Spread it over a pound cake and add whipped cream. Mix a couple of spoon fulls into a glass of lemonade.

Be careful. It's addicting.
Under this Big Top, it's known as Strawberry Crack.