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Strawberry Conserve
A proper British strawberry conserve where the fruit is kept in generous whole pieces suspended in a clear, brilliantly flavoured jelly — a step above an ordinary jam. The method of macerating the fruit overnight with sugar draws out the juices and protects the berry's structure during cooking, giving a preserve with real elegance. Spread thickly on warm scones with clotted cream.
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Ingredients
- 1500 g small British strawberries
- 1200 granulated sugar
- 2 medium lemons
- 10 g butter
Contains: milk.
Method
- Layer the strawberries and sugar in a large bowl. Pour over the lemon juice. Cover and leave to macerate for at least 4 hours or overnight — the sugar will dissolve into a syrup.
- Sterilise 4 x 350ml jars. Place two saucers in the freezer.
- Tip the macerated strawberries and all their syrup into a large, wide preserving pan. Bring to the boil over a high heat, stirring gently to dissolve any remaining sugar.
- Once at a rolling boil, cook for 15-20 minutes, stirring occasionally. Add the knob of butter to help reduce the foam.
- Test for a set: place a teaspoon on a cold saucer, leave 1 minute and push — it should wrinkle.
- Remove from the heat, skim off any foam, and leave to stand for exactly 10 minutes, then stir gently to distribute the fruit.
- Ladle into sterilised jars and seal immediately.
Tips
- The overnight maceration is what distinguishes a conserve from a jam — do not rush this step.
- Using small, British-grown strawberries gives the best flavour and allows whole berries in the finished conserve.
- The 10-minute rest before ladling into jars prevents the fruit from floating to the top.
Ring the changes
- Add a split vanilla pod during cooking and remove before jarring for strawberry and vanilla conserve.
- Stir in a tablespoon of aged balsamic vinegar at the end of cooking for a sophisticated depth of flavour.
Keeping it
Store in a cool, dark place for up to 18 months. Once opened, refrigerate and use within 6 weeks.
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More from the same crop
A classic British strawberry pavlova with a crisp meringue shell, a marshmallow-soft centre, clouds of whipped cream and a generous tumble of fresh strawberries on top. It is the celebration dessert that never goes out of style and is almost universally loved. Make the meringue base ahead so that assembly on the day takes just a few minutes.
1 h 50 min · medium · Strawberry
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