A conserve is a soft-set jam usually with whole pieces of fruit in it. To achieve this, the conserve must be cooked slowly - often over a period of days. As strawberries are very low in pectin, and therefore do not set well, they make a better conserve than jam.

Ingredients

• 1.5 kilograms strawberries
• 1.5 kilograms sugar

Method

1. Wipe and hull the fruit. Layer the fruit and sugar in a large non-metallic bowl, finishing with a layer of sugar. Cover and leave for 24 hours.
2. The next day, put the sugar and fruit into a large preserving-style pan and bring slowly to the boil, stirring gently until all the sugar has dissolved.
3. Boil rapidly for 5 minutes.
4. Carefully return the mixture to the bowl, then cover and set aside for 2 days in a very cool place, away from direct sunlight.
5. Return to the pan, and bring back to the boil. Boil rapdily for 10 minutes.
6. Allow to cool for 15 minutes. Skim away any scum that may have formed on top.
7. Bottle into hot sterilised jars. Wipe the jars well with a warm damp cloth to remove any spilled jam. Cover the jars with a clean cloth and leave until quite cold. Seal with jam covers and then lids if you have them.
8. Label the jars with the name and date. Store in a cool, dry place. Most jams should keep for up to 12 months if properly stored.

Cooks Tips

- Do not be tempted to pot the strawberry conserve too early. If you do not wait the 15-20 minutes, the whole fruit will rise to the top of the bottle after potting.

- Do not use second-grade strawberries as they will be poor setters as will any berries that have been hit with rain. The fruit soaks up water which makes them lovely and plump, but they deliver poor jam quality.