Saturday, August 6, 2011

Strawberry Conserve

     This is the other strawberry preserve I make, a barely set jam called a conserve. It takes some time but is definitely worth the effort. It isn't a lot of work, it is just spread out over three days and is the only recipe of its kind that I have.

     Strawberries are a low pectin fruit so will not set on their own. That is why all recipes for jam call for added pectin to get that proper gel.

     The big pieces of fruit are the real appeal for me in this recipe. The double cooking caramelizes the sugars and gives this recipe a unique taste and texture. I don't have any pictures, strangely most jars of preserves look pretty much the same so.....

Classic Strawberry Conserve
2 lbs/1 kg (approx) hulled small strawberries - cut larger berries in half
2 lbs of sugar
Juice of 1 lemon
Day 1
Layer strawberries and sugar in a non reactive bowl
Add lemon juice
Cover and let stand overnight refrigerated
Day 2
Pour fruit and juice into a heavy bottomed non reactive pot.
Bring to a boil over medium heat
Reduce heat and simmer 5 minutes
Return to bowl, let cool and refrigerate overnight again.
Day 3
Pour fruit mixture back into a heavy bottomed non reactive pot.
Bring to a boil over medium heat
Continue simmering until the gel point is reached 220 degrees Fahrenheit, 104 Celsius.
This should take about 10-15 minutes.
Remove from heat and let cool slightly.
Stir gently to distribute the fruit pieces and ladle into sterilized 250 ml/1 cup jars
Cover with lids and tighten bands to finger tip tightness.
Process in a boiling water bath for 10 minutes.
Remove and let cool.

     Same as the Balsamic version, this is delicious on ice cream, muffins or toast and I use this in cookies as well. It also works as a filling for cakes. Another tasty and versatile preserve. Enjoy.

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