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 cream or serve with custard or milk puddings as a quick dessert. Raspberries and loganberries can be conserved in the same way.
Instructions
- Place the strawberries in a large bowl in layers with the sugar. Cover and leave for 24 hours.
- Put into a large saucepan and bring to the boil, stirring until the sugar dissolves. Boil rapidly for 5 minutes.
- Return the mixture to the bowl, cover and leave in a cool place for a further 2 days.
- Return to the pan again and boil rapidly for 10 minutes. Leave to cool for 15 minutes, then pot and cover as for jam.
Calories: 5702 kcal
Carbohydrates: 1465 g
Protein: 9 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 27 mg
Potassium: 2109 mg
Fiber: 27 g
Sugar: 1425 g
Vitamin A: 163 IU
Vitamin C: 800 mg
Calcium: 231 mg
Iron: 6 mg