Strawberry conserve

Strawberry conserve

By
From
Encyclopedia of Food and Cookery
Makes
2 kg

Conserve is a kind of jam with whole or sliced fruit which is unbroken and retains its original shape. It is pleasant to make a few pots of conserve of a fruit whose season is short, such as cherry.

Ingredients

Quantity Ingredient
1kg small strawberries, hulled
1kg sugar
2 tablespoons lemon juice
1 lemon, peel finely sliced, including white pith

Method

  1. Layer strawberries and sugar in a large bowl, cover and leave for 24 hours for sugar to extract the juice.
  2. Place in a large heavy saucepan with lemon juice, and peel in a muslin (cheesecloth) bag tied to the saucepan handle. Bring to a rapid boil and boil for 5 minutes. Remove bag of peel, reserving it, and return conserve mixture to bowl. Cover and leave for 8 hours, then replace in saucepan with bag of peel and boil until setting point is reached (when a little of the liquid dropped onto a cold plate and cooled appears stiff and wrinkled if pushed with the finger).
  3. Remove from heat, remove bag of peel and allow to cool slightly. Stir gently to distribute fruit and pour into hot sterilised jars. Cool and seal.
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