Is there anything the lowly canning jar can not do? As it turns out, no. The half-pint jars are the perfect size for petite strawberry sundaes, the kind you eat when you are celebrating your second day on the Sunny Bunny Board for good behavior. A tablespoon cookie scoop gives you just the right size scoops of ice cream and homemade strawberry sauce makes you feel fancy when really it’s so easy your 6 year old could make it. (And mine did, minus the chopping.)
2 lbs (roughly 3 cups) of fresh strawberries
1/3 cup of sugar
1 tsp cornstarch
Hull strawberries. Place half of the strawberries in a blender or food processor. Cover and blend/process until smooth. Set aside.
Chop remaining strawberries, rough or fine, depending on how much texture you like in your strawberry sauce.
In a small saucepan, combine sugar, cornstarch, and blended/processed strawberries. Cook and stir until bubbly. Add remaining strawberries. Cook for two minutes more, longer if you want the rest of the berries to cook into the sauce.
Transfer to a bowl. Cover and chill for at least one hour.