- 1kg small ripe (but not overripe) strawberry
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 125ml freshly squeezed lime juice (4-6 limes)
- 800g jam sugar with added pectin
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1-2 tsp rosewater
Heat oven to 180C/160C fan/gas 4. Wash your jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin in the oven for 10 mins.
Wipe off any dirt from the fruit using damp kitchen paper, or rinse them gently in cold water, then drain well. Remove the hulls.
Put the lime juice and sugar in a preserving pan or large wide saucepan and heat gently, stirring until the sugar has dissolved. Remove from the heat and stir in the strawberries. Leave for 30 mins off the heat.
Return to the heat and bring to the boil, then boil, uncovered, for 5-8 mins until setting point is reached (see tip, left).
Skim off any foam from the surface of the conserve, then stir in the butter to disperse any that remains. Stir in the rose water and leave to cool for 30 mins. Pot into your sterilised jars, seal, label and store in a cool dry place. Will keep for 6 months.
Conserve has a slightly softer set than jam. To test the set, place two saucers in the freezer before you start. Slide the conserve off the heat, spoon a little onto a saucer, leave for 1 min, then push with your finger. If it wrinkles but stays fairly loose, it’s ready. If not, return it to the heat for a few more minutes, then test again.