Strawberry puree
Description
Winter preserve made at home. Strawberry puree is delicious on its own and can be eaten by the spoonful straight from the jar, but only after it has warmed up a little and is no longer very cold. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Take ripe, juicy strawberries, sort through them, remove damaged berries, place them in a colander, and rinse thoroughly under cold running water. Wash the berries well so there are no bits of soil or grains of sand in them.
- 2
Step 2
Next, use a knife to trim the stem — or as some call it, the little tail — from each berry and place the berries in the blender bowl.
- 3
Step 3
Beat them at the highest speed for 10 minutes until you get a thick, porridge-like foam.
- 4
Step 4
Then take a clean sieve and spoon the ground berries into it with a clean tablespoon. Press all the strawberry pulp through the sieve directly into a clean deep bowl.
- 5
Step 5
On a stove set to high heat, place a saucepan, pour in 2 cups of clean distilled water, and add 1 kilogram of sugar. When the water and sugar come to a boil, reduce to low heat and simmer the syrup until the sugar is fully dissolved for 15–20 minutes, stirring vigorously with a wooden spoon so it does not burn and the strawberry puree does not pick up the smell of burnt sugar. Remove the finished syrup from the heat using a towel and let it cool to 35°C or lower, for example to room temperature.
- 6
Step 6
Into a bowl with strawberry purée, pour in the cooled sugar syrup in a thin stream while stirring the ingredients with a wooden spatula. Then take concentrated lemon juice, which can easily be bought at any store, and add it to the bowl with the syrup and strawberries using a measuring spoon. Do not add too much lemon juice, or you may make the strawberries too sour; 50 milliliters will be quite enough.
- 7
Step 7
While the puree is cooking, you can sterilize the jars and lids. When the puree has cooled, you can pack it into the jars.