Fragrant strawberry conserve

Fragrant strawberry conserve

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(3 ratings)

Prep: 15 mins Cook: 25 mins - 35 mins plus 1 hr cooling


Makes 1.5kg
This preserve has a slightly softer set than jam and chunks of fruit intact, plus a hint of citrus and rosewater

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal41
  • fat0g
  • saturates0g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein0g
  • salt0g
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 1-2 tsp rosewater


  1. 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.

  2. Wipe off any dirt from the fruit using damp kitchen paper, or rinse them gently in cold water, then drain well. Remove the hulls.

  3. 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.

  4. Return to the heat and bring to the boil, then boil, uncovered, for 5-8 mins until setting point is reached (see tip, left).

  5. 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.

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Comments, questions and tips

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27th Sep, 2014
Highly recommend trying this recipe. I used ordinary black pepper. My friends loved it + I'll definitely be making again.
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