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?
I recommend freezing portions of your finished coulis into some sandwich or freezer bags, and pulling them as you require.