I have some strawberry puree left over from some cupcakes I made. I'd like to add this to SMBC but before I do: I'm thinking I should boil it with some sugar or something.
Since fresh fruit BC needs to be refrigerated, wouldn't adding the puree mean my SMBC is no longer shelf stable?
How do you 'process' fresh fruit purees before adding them to S/IMBC
I have done both ways. Adding just the puree means less flavour as you can't add as much. When you start adding large amounts the liquid starts separating. i can't see that adding the fruits would make it no longer shelf stable though as it was my understanding that the sugar in the SMBC recipe acts as a preservative.
I prefer to go via the preserves or reduction route as you can add more and get a stronger flavour and it is less likely to start separating.
Thanks LisaPeps. I'm going to go the reduction route.