This Strawberry Puree recipe is quick, easy, fresh and healthy and it’s uses are so versatile – from baby food to drinks to cheesecake, or for baking muffins, cakes or a whole bunch of dessert fillings.
Strawberry jam is a childhood staple. Parents are happy because it is fruit and kids are happy because it is sugary. It also goes with so many things too. I have a confession to make – I had never paired peanut butter and jam together in a sandwich until a couple of years ago. I know, I know, I really had been missing out. This childhood defining food for American children is not a big thing here in the UK and I have no idea why – it is delicious. The combination of the sweet and the salty….oh my! Anyway, this isn’t a post about PB&J.
As I was saying, strawberry jam is full of added sugar, so much that makes it feel like your teeth are rotting with every bite. Whilst I am not saying you should never have it, if you or your kids love it so much that you could eat it every day, then this is a great alternative to keep in your fridge.
It has just 1 ingredient in it, strawberries, and no added sugar. It is a great way to use up strawberries before they go bad and it makes a perfect pancake topping.
How to make Strawberry Puree – Serves 4:
- 200 g strawberries
- Hull the strawberries then cut them into small chunks and then add them to a pan and heat on high for 3 minutes.
- Using a potato masher or a fork, mash the strawberries until they turn a jam (jelly) consistency.
- Cook on low of 5 minutes and then transfer to a bowl to cool. It will have some liquid in the bowl, but it will set after it has been left to cool.
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