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Strawberry Conserve Recipe

strawberry conserve

It takes far longer to make this delectable conserve than it does to eat it! Get going quick when there’s a lot of strawberries about.

Ingredients for Strawberry Conserve:

  • 2 lbs (1 kg) of either very small strawberries or halved hulled larger strawberries
  • 2 lbs (1 kg) granulated sugar
  • Juice of 1 lemon (or 2 tablespoons of bottled Lemon Juice)

Method for Strawberry Conserve:

  1. Place alternate layers of strawberries and sugar into a bowl; add the lemon juice, cover and leave to stand overnight.
  2. Next day, transfer the fruit and sugar to a pan, bring slowly to the boil and simmer for 5 minutes. Pour back into the bowl, cover and leave again for another day.
  3. Finally, transfer to a pan, bring to the boil and simmer until setting point is reached. Remove from the heat and leave to cool a little until the fruit begins to sink in the syrup. Stir and pour into small, hot sterilized jars and cover immediately.

This Strawberry Conserve Recipe makes about 3 lb (1.5 kg) of delicious conserve. This is to strawberry jam what a racing car is to a mini! Especially good with wild Alpine strawberries but any strawberry will serve well to produce this conserve.

A family favourite recipe.

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Posted in All Recipes, Conserves, Strawberries, Val's Preserves, Vegetarian Recipes
2 comments on “Strawberry Conserve Recipe
  1. sue jobbins says:

    Thank you for the recipe I learnt how to make plum, raspberry, strawberry, blueberry. It’s great that I am going to conserve. love sue x

  2. penelope burreci says:

    Thanks so much for interesting articles, am enjoying these from AdelaideSA.
    Will try out the strawberry conserve, sounds yummy! Have to watch out
    with jam setting because of extremely high temps. Strawbs. are being sold
    at present, winter, but too pricey, have to wait till weather warms up a bit.
    Will have a good read of your lovely letter and will write again giving an
    insight of some of the probs. we face here with growing in Oz.

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