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Strawberry Conserve
Conserves are made from whole fruits, suspended in a thick, sweet syrup, and they do not set firmly. Use them as fillings for summer tarts, spread them on scones with clotted cream or serve with custard or milk puddings as a quick dessert. Raspberries and loganberries can be conserved in the same way. Makes 1.4 kg (3 lb).

INGREDIENTS: Strawberries - 1.4 kg (3 lb) hulled, Sugar - 1.4 kg (3 lb).

COOKING: 1. Place the strawberries in a large bowl in layers with the sugar. Cover and leave for 24 hours.
2. Put into a large saucepan and bring to the boil, stirring until the sugar dissolves. Boil rapidly for 5 minutes.
3. Return the mixture to the bowl, cover and leave in a cool place for a further 2 days.
4. Return to the pan again and boil rapidly for 10 minutes. Leave to cool for 15 minutes, then pot and cover as for jam.