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 cream or serve with custard or milk puddings as a quick dessert. Raspberries and loganberries can be conserved in the same way.
makes about 1.4 kg (3 lb)
1.4 kg (3 lb) strawberries, hulled
1.4 kg (3 lb) sugar
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.
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