Smashed Avo On Toast

[mark_m]

@mark_m

Holding out for the rush at the end of the local Strawberry season,

3 x 0.5kg punnets for $5.00 at the Glass House Puma fruit shop. The berries vary in size and colour (Value packs). Not smashed Avocado. Just smashed berries.

Strawberries are naturally low in pectin, best levels when freshly picked and just ripe.

I found this very useful.

How to preserve food – making jam, pickling, dehydrating

If I could add some hints that may may life easier and give a better product. The amount of sugar mentioned in recipes for jams and bottled fruit is often more than you require. For example the traditional method of jam making is to sweat the fruit first and then measure it and add an equal volume of sugar. You can reduce this quite a bit if your fruit has good pectin. I often use two thirds that amount. The reasons you add sugar to jam are taste, longevity and texture. Taste is subjective…

Whether a little help from added pectin is necessary, it will vary. A trial small batch was how the CWA certified home cook made hers.

Not really about avocados, though.