Name: Fragrant strawberry conserve
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: Makes 1.5kg
Cuisine: British
Ingredients: 1kg small ripe (but not overripe) strawberry; 125ml freshly squeezed lime juice (4-6 limes); 800g jam sugar with added pectin; knob of butter; 1-2 tsp rosewater

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Fragrant strawberry conserve

Fragrant strawberry conserve

Mary Cadogan

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Makes 1.5kg

Easy

Prep: 15 mins

Cook: 25 mins - 35 mins

plus 1 hr cooling

A star rating of 4.8 out of 5.4 ratingsRate

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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg small ripe (but not overripe) strawberry
125ml freshly squeezed lime juice

(4-6 limes)
800g jam sugar

with added pectin
knob of butter
1-2 tsp rosewater

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Nutrition: per tbsp

kcal41
fat0g

low
saturates0g
carbs10g
sugars10g
fibre0g
protein0g
salt0g

Method

step 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.
step 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.
step 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.
step 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).
step 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.

RECIPE TIPS

TEST IT

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.

Recipe from Good Food magazine, May 2014

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A star rating of 4.8 out of 5.4 ratings

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