Strawberry Conserve

It takes far longer to make this delectable conserve than it does to eat it! But the effort is well worth it and there is no doubt that the home made strawberry conserve taste far excels the manufactured shop products.

Ingredients:

4lbs ( 1.8kg) Strawberries
4lbs ( 1.8kg) Sugar

Makes: 6lbs (2.7kg)

Method:

Wash and hull the strawberries, drying thoroughly.
Place the strawberries in a large bowl with alternate layers of sugar, cover, then leave in a cool place for 24 hours.

Place the fruit and sugar mixture into a heavy bottomed saucepan
Bring to the boil and cook for 5 minutes, stirring occasionally.

Return the mixture to the bowl, cover with a cloth and leave for 48 hours.

Place the fruit and sugar mixture back into a heavy bottomed saucepan
Bring to the boil and cook for 10 - 15 minutes, stirring occasionally.
Cook until the setting point is reached. (see: Potting & Setting Preserves)
Remove from the heat and leave to cool a little until the fruit begins to sink in the syrup.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.

Store in a cool place.

Note! This does not set as firmly as most jams.