Strawberry Caramel Sauce

I mentioned in my last post that I was going to try to can some strawberry caramel sauce.  Well, I made it and it is very good. It was my first experience in caramelizing sugar and I don't think I let it get quite as browned as I would have liked. But, I will definitely try to make some more with other fruits just to see what happens if I cook it a little longer.

The directions say cook the sugar water for 10 to 15 minutes on medium heat. I had to cook it much longer to reach the desired temperature and the browning color. I think I have my heat a little too low.

Marisa suggests using the caramel sauce over ice cream or a slice of pound cake. I'm thinking over pancakes or waffles, as an apple dipping sauce, lightly drizzled over cheese cake. Or a chocolate cupcake. Hungry yet?

As I was looking through her list of recipes, I came upon one for Pear and Chocolate Jam.

My very favorite pie is caramel pie that my mom used to make. I would always request it on my birthday. It was delicious straight from the oven, only cooled enough for it to hold its' shape. And it was delicious cold after it sat in the refrigerator for a day or two. My sister made us some a few weeks ago; but, it just wasn't the same.

And I almost picked up the phone to call mom when I was canning strawberry jam because I failed to take the foam off the top of the jam before jarring it.  I am sure I will do that many more times in my life.

Larry and I drove about 23 miles to a little town to the north of us for dinner. Rivertown BBQ. On the way home, a beautiful rainbow appeared.  I'm a little disappointed that we couldn't get a better picture.

Happy snipping, stitching, and quilting!