Charlotte and Magnum Strawberry fruit paste
A very old method for preserving fruit flesh.
When cooking, water evaporates and aromas are concentrated, adding indulgence and a candied flavor.
Check the cooking with the refractometer to monitor the amount of dry matter and therefore water remaining in the product to ensure its conservation and texture.
Combine the pectin and the smaller amount of caster sugar, then pour the mixture over the strawberry purée at 40°F (4°C).
Bring to a boil while stirring all the time. Next, sprinkle in the second portion of sugar, bring back to a boil, then add the glucose syrup.
Cook until it reaches 74°Brix, or about 220°F/105°C.
Add the acid solution, mix and then pour out immediately.
Cool to approx. 75°F (25°C) before measuring with a refractometer, as the temperature can affect the result.