[1]FROM EUGENIA BONE, author of WELL-PRESERVED:
STRAWBERRY PUREE
Makes 2 half-pints
4 cups room-temperature strawberries, washed and hulled
½ cup water
1 cup sugar
1 teaspoon lemon juice
Place the strawberries and water in a heavy bottom pot over a medium low heat and mash. Cook for a few minutes, bringing the strawberries to a gentle boil. Take off the heat and allow to cool enough to handle, and then press the strawberry mash with a spoon through a sieve. You are going for a thick but smooth puree.
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Pour the puree back in the pot and heat over a medium low heat. Add the sugar and stir to dissolve, a few minutes. Stir in the lemon juice and remove from heat.
Allow the puree to cool enough to handle and if necessary, pass the puree through a finer sieve. There should be no seeds in the puree at all. If you were able to remove all the seeds during the first pressing, then you don’t need to cool the puree down.
In the meantime, prepare 2 half-pint jars, their screw bands and new lids. Simmer the lid in hot water to soften the rubberized flange. Boil the jars and bands for 10 minutes to sterilize.
Fill the jars with the puree leaving 1/2 inch headroom. Wipe the rims and screw on the lids fingertip tight. (Don’t crank the bands down hard as this may compromise the seal.) Place the jars on a rack in a big pot and cover with 3 inches of water. Cover the pot and bring to a boil over a high heat, then lower the heat to medium and gently boil the jars for 10 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to rest on a dishtowel for 6 hours. Check the seals and store in a cool, dark place.
The puree holds for up to a year.