Strawberry Fruit Spread

Strawberry fruit spread. Strawberries from Schleswig-Holstein, single-variety and simply cooked down.

Strawberry fruit spread by FrüchteMeer consists, according to the label, of 50% strawberries from Schleswig-Holstein, cooked down with sugar, citric acid and pectin. No rhubarb, no vanilla, no rum.

Strawberry fruit spread is a single-variety fruit spread from the FrüchteMeer jam manufactory in Wankendorf, made from strawberries grown in its home federal state. Strawberries are a short-season fruit. Between the North and Baltic Seas, the harvest usually begins slightly later than in southern Germany and lasts only a few weeks. A jar like this extends this short season throughout the year. It contains little more than the fruit itself and tastes correspondingly pure.

Ripe berries, mild acidity, clear red

The strawberry fruit spread tastes sweet and fruity like ripe garden strawberries, with a mild acidity that keeps the flavour lively. The citric acid in the recipe prevents the sweetness from feeling heavy and cloying. There are no spices, alcohol or second fruit; the strawberry takes centre stage.

It is precisely this simplicity that makes the spread so versatile. It pairs well with butter, quark, cream and baked goods without clashing with other flavours. Those expecting a tart or highly acidic fruit spread may find it too mild. It is not intended for a low-sugar diet, as sugar is listed immediately after the fruit in the ingredients.

On bread, the strawberry reveals itself in a rich red colour and a fruity, spreadable consistency. Its aroma is immediately noticeable upon opening, reminiscent of freshly picked berries in the sun. Chilled, it tastes fresher; at room temperature, sweeter and rounder.

From Victoria Sponge to Strawberry Shake

A good strawberry spread is a versatile all-rounder in the kitchen. Here are five ideas that go beyond the breakfast roll:

• For a Victoria sponge, fill two layers of sponge cake with whipped cream and four tablespoons of spread—a classic of the English afternoon tea.
• For Eton mess, gently layer crumbled meringues, whipped cream and spread in glasses.
• Mix two tablespoons with 200 ml cold milk and a scoop of vanilla ice cream to make a shake.
• Brush lightly over pancakes or waffles instead of using syrup.
• Swirl one teaspoon into plain yoghurt with roasted oats.

The strawberry-rhubarb spread offers more acidity, while the elderflower jelly spread provides floral accompaniment. Both pair well with pure strawberry on a breakfast buffet.

From experience: For filling cakes and Swiss rolls, stir the spread until smooth beforehand. This ensures it is spread evenly and does not ooze out when sliced. With cream fillings, the cake should be chilled for at least one hour afterwards so that the sponge, cream and fruit can set together.

For children, strawberry is often an introduction to the world of fruit spreads; for adults, it is a classic for Sunday breakfast. When serving several generations at the breakfast table, this jar is rarely a wrong choice.

A young cultivar from the north

The garden strawberry, botanically Fragaria × ananassa, is younger than many people think. It originated in Europe in the 18th century from the crossbreeding of two American wild species. Botanically, it is an aggregate fruit. The small yellow dots on the surface are the actual fruits; the red flesh is the thickened receptacle.

Schleswig-Holstein is one of the well-known strawberry regions in northern Germany. Many farms there offer fields for self-picking in early summer, and typical roadside stalls line the country roads. The cooler nights on the coast cause the berries to ripen more slowly than in the south.

Strawberries naturally contain little pectin. Without help, a strawberry spread would hardly set. Pectin and citric acid in the ingredients perform this role. The acidity helps the spread set while also preserving its red colour.

The berries used in this variety come, according to the label, from Schleswig-Holstein and therefore from the manufactory's home region. The family business was founded in 1996 by Karsten Thiesen and Susanne Lucht-Thiesen in Wankendorf in the Holstein Switzerland region. Their aim is to keep a close eye on the cultivation, supply routes and processing of every raw material. Short distances from the strawberry to the pot are a result of this approach.

The reliable companion for every breakfast table

What sets this variety apart is its reliability. It is just as suitable for a hectic weekday as for a leisurely weekend breakfast. Because it contains no spices, it pairs well with almost anything else on the table.

The 210-g jar is perfect for a family breakfast, brunch with guests and coffee with sponge cake. As a small gift with fresh rolls, it is almost always well received. Store in the refrigerator after opening.

Strawberry from FrüchteMeer is a jar without compromise, for anyone who likes their favourite spread just as it is described on the label.