- 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)
Place alternate layers of strawberries and sugar into a bowl; add the lemon juice, cover and leave to stand overnight.
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.
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.
Makes about 3 lb (1.5 kg) of conserve.
This is so yummy that it takes far longer to make it than it does to eat it!