Strawberry Puree

I always make strawberry puree when I find small strawberries sold at discounted prices at the end of strawberry season. They are usually very sour so suitable for jam or puree. Once puree are cooked, store in a freezer and use when needed. I will use this for yogurt dessert and cakes.

Ingredients
Strawberries　　　　　as much as you want
Sugar　　　　　　　　10% weight of strawberries

How to cook
1. Hull strawberries and wash well. Eat one and check the sweetness. Weigh strawberries.
2. Put in a pan. Add sugar, 10% weight of strawberries. If strawberries were too sour, add another 5%.
3. Cook with high flame until strawberries gets water. Then low flame.
4. Mix regularly and cook until most of liquid are gone.
5. Squash strawberries. You can make them smoother by blender. If you prefer to have some strawberry bits, just squash with spatulas.
6. In a plastic bag, about 250g each. Freeze to store.