strawberry conserve              Strawberry Conserve

(Allyson Gofton)

Prep time:  20 mins      Standing time:  24 hours    Cook time:  45 mins (over 3 days)   

 

A conserve is a soft-set jam, usually with whole pieces of fruit in it. To achieve this, the conserve must be cooked slowly, often over a period of days. As strawberries are very low in pectin, and therefore does not set well, they make a better conserve than jam.

1.5 kilogram strawberries
1.5 kilograms sugar

Wipe and hull the strawberries. Layer the freuit and sugar in a large non-metallic bowl, finishing with a layer of sugar. Cover and leave for 24 hours.

The next day put the sugar and fruit into a large preserving-style pan and bring slowly to the boil, stirring gently until all the sugar has dissolved. Boil rapidly for 5 minutes.

Carefully return the mixture to the bowl, cover and set aside for 2 days in a very cool place, away from direct light,

Return to the pan and bring back to the boil. Boil rapidly for 10 minutes.

Allow to cool for 15 minutes. Skim away any scum that may have formed.

Bottle in hot, sterlised jars. Wipe the jars well with a warm damp cloth to remove any spilled jam. Cover the jars with a clean cloth and leave until quite cold. Seal with jam covers and then lids if you have them. Label the jars with the name and date. Store in a cool dry place. Most jams should keep for up to 12 months if stored properly.

Allyson's Tips
Do not be tempted to bottle the strawberry conserve too early. If you do not cool it for 15 minutes, the whole fruit will rise to the top after bottling.
Do not use second-grade strawberries (not that we sell any at the wee red barn) as they will be poor settlers, as will as berries that have been hit by rain, since the fruit soaks up the water and makes