Fragrant Strawberry Conserve Food
FRAGRANT STRAWBERRY CONSERVE
This preserve has a slightly softer set than jam and chunks of fruit intact, plus a hint of citrus and rosewater
Provided by Mary Cadogan
Categories Condiment
Time 1h
Yield Makes 1.5kg
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 41 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
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- Preheat the oven to slow (150°C/130°C fan-forced). Spread the sugar into a baking dish; warm in a slow oven for about 10 minutes, stirring occasionally. This helps to dissolve the sugar quickly, giving a clear conserve.
- Meanwhile, combine strawberries, rhubarb and lemon juice in a large saucepan (fruit and sugar mixture should not be more than 5cm deep); simmer, uncovered, over a low heat for about 5 minutes, stirring occasionally, or until the fruit is soft. Add JamSetta and warmed sugar, stir until dissolved.
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