As I was looking in the freezer one day I came across some strawberries and decided I would make a few pots of strawberry spread. It would be so delicious on waffles or even as a topping for ice cream; it would be great for making some sundaes. The first step after thawing the strawberries to to purée them. I use a Braun hand mixer and purée them directly in the pot but you can use a stand mixer or food processor. Add sugar to the strawberries; for my batch I added two cups but it will depend on the quantity of berries you have and how sweet you want the spread to be. Slow cook the mixture for a bit but to get the thickness you desire you will need to bring the mixture to a rolling boil. You can monitor the temperature with a thermometer; either a digital thermometer or a candy thermometer. I test for thickness by putting a bit on a saucer and placing it in the frig to cool. For spread I recommend not letting the temperature reach above 93C/200F. When the spread is ready, remove from the cooker and poor into sterilised jars, place a sterilised cap on the jar, and then tighten the band firmly. Allow to cool before removing the bands although you can store with the bands in place.
