: Stablising berry coulis I have made a coulis with strawberries and raspberries, 500gms of each with half a cup of sugar and the juice of one lemon. I boiled it for 15 minutes, then pureed it, put it through a fine sieve

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Stablising berry coulis
I have made a coulis with strawberries and raspberries, 500gms of each with half a cup of sugar and the juice of one lemon. I boiled it for 15 minutes, then pureed it, put it through a fine sieve to remove all seeds, then bottled it and sealed with a tamper-proof lid. My question is, how do I make this coulis shelf stable, are the ingredients I am using enough to ensure this will be fine until opened, then into the fridge?

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