The community frequently inquires about this topic, wanting to know whether or not can i may use strawberry jam instead of the strawberry puree in the recipe. It is necessary to point out that there is a distinction between the two, which is exactly what we are going to do now. Because this fruit may be prepared in such a short amount of time, its natural flavor is not altered by the cooking process. When making strawberry marmalade or jam, you reduce the amount of sugar in this recipe by half. The puree has a shorter shelf life at room temperature since less sugar is used in its preparation. You can also keep the strawberry puree in the freezer for up to three months if you place it in an airtight container and store it in the freezer. To use frozen fruit purée, simply defrost it in the refrigerator overnight or heat it in the microwave for 30 to 40 seconds, stirring it every 20 seconds, and it will be ready to use. This straightforward strawberry sauce can be stored in the refrigerator for up to 5 days after it has been prepared. Put it in a container that won't let air in, and you're done! You might use strawberry jam or strawberry jelly instead. You also have the option of making strawberry puree by pressing the berries through a food mill, a potato masher, or a colander. 
Fruit juice, which is often taken from boiled and mashed fruits, is the base ingredient for making jelly. Jams, on the other hand, are not created from fruit juice but rather from chopped or pureed fruit that has been boiled with sugar. Pureed or flavored syrup made from strawberries In comparison to strawberry puree, strawberry syrup has a higher sugar content and a more concentrated consistency. In the first step of both recipes, a pot is used to bring together frozen strawberries, water, sugar, and a little bit of salt. Fruit puree is used in the preparation of the jam. Only fruit juice can be used in the production of jelly. This sauce is prepared from fruit puree, however unlike jam, it contains less gelatin and utilizes less pectin than it does. The fruit puree or just water is used to make the syrup, but since less pectin is used to make it than the sauce, the syrup is just somewhat gelatinous and can be poured. There is a maximum shelf life of six months for strawberry puree when frozen. You can freeze the puree in ice cube trays or little freezer bags, which will make the process of defrosting much simpler. Put the strawberry puree in the refrigerator for a whole night to freeze it, or leave it out at room temperature for a few hours. After cooking, the majority of fruit and vegetable purees can be frozen successfully. Since uncooked fruit purees quickly turn brown, it is better to prepare them right before you plan to use them. It is recommended by weaning specialists that you give your child a taste of anything new each time you feed him, and then wait some time to observe whether he has any bad reactions. 
strawberry jam instead of puree
As was discussed in the previous paragraph, strawberry jam can be used instead of strawberry puree; nevertheless, there are some key differences. The shape of the fruit is what differentiates these three different types of worms from one another. The fruits are typically present in jelly in the form of juice. Gelatin has the silkiest consistency and is almost always transparent. Fruits are often reduced to a pulp or crushed state before being used to make jam. Because strawberry jam is my absolute favorite, I decided to make some for you today. Because you don't need to pre-mix the fruit, the process is a little bit quicker than making normal jam. You can, however, do it in its entirety if that is how you would like do it (use a blender, food processor or vegetable cutter on raw fruit, then start the cooking process). Because strawberries, like many other frozen fruits, become fairly mushy when thawed, they are not ideal for ingestion in their fresh form; nonetheless, they are fantastic for use in smoothies, compotes, jams, and other desserts. Additionally, they can be frozen and used later. The shelf life of fresh strawberry syrup stored in a jar that has been tightly sealed and placed in the refrigerator is up to three weeks. Puree the strawberries in a food processor or blender after adding them to the appliance. 
If you're worried about the seeds, you can get rid of them by passing them through a fine plastic sieve. Separate the purée into several smaller containers or bags suitable for freezing, leaving approximately an inch of space between each one to allow for expansion. You can keep it frozen for up to six months if you label it, cover it, or seal it. These are among the very best options available as a replacement for strawberry puree. Use jam or jelly in your dish if you want it to have a sour flavor and be more watery. When you want the strawberries to have the consistency of the sauce, put them through a strainer, a potato maker, or a food grinder first, then boil them with sugar and water until they turn into a thick sauce. Strawberries that have been puréed or liquefied the strawberry purée that goes into making strawberry syrup is then condensed and sweetened. At the beginning of each recipe, frozen strawberries, water, sugar, and just a pinch of salt are combined in a saucepan. The fruit is only cooked for a very brief period of time, which allows it to keep its crisp flavor. When I make strawberry jam or marmalade, I also cut the amount of sugar in half. 
Because there is less sugar in the puree, it does not keep for very long when it is left at room temperature. Only fruit juice can be used in the production of jelly. Water, along with either fruit puree or small chunks of fruit, are required ingredients in the preparation of jam. Fruit that has been cut into large pieces or left intact is used to make jam.