• Prep - Wash, clean, and hull strawberries. Chop them into equal size pieces

  Pro tip - hull simply means to remove the stalk and core (core is the white stalk below the green leaves because it stays hard)
• Combine - Place strawberries in a saucepan with half the water, sugar,  lemon juice, and salt. Place it on medium heat until all the sugar is dissolved shaking the pan to cook evenly.

  Pro tip - the sugar will melt and the mixture will look very runny. But it will be ok as it cooks.
  1 lb Strawberries, ½ cup White sugar, 1 tbsp Lemon juice, 1/8 tsp Salt (pinch), ½ cup Water
• Simmer - Continue to cook a minute more, then, use a vegetable or potato masher and mash the fruit.

  Pro tip - mashing the fruit is optional but it will create a softer smoother textured filling
• Slurry - Add cornstarch to the remaining water and stir well. Add it to the strawberries

  Pro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
  2 tbsp Cornstarch, ½ cup Water
• Thicken - Continue to cook on medium until it comes to a boil- the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color. When glossy and thick enough to coat the back of a wooden spoon or spatula it's ready.

  Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
• Optional - At this point, you can strain the filling by pouring it thru a sieve. I like to leave it fruity and chunky just as I have here.

  Pro tip - straining will remove all the fruit fiber and give a smoother filling consistency which may be ideal for some desserts
• Store - Remove from heat - Pour into a mason jar. Let cool completely.

Consistency

• The cornstarch will continue to thicken as the filling cools. You can add a few tablespoons of hot water to adjust the consistency.

  For a cake filling, I like to make a thick consistency so it does not ooze out of the cake sides.

  For Pies and tarts, I like a bit of syrup

  and, for desserts, I like to mash the fruit more so it is almost like a thick syrup consistency.