This soft-set, whole strawberry conserve is best served spooned, rather than spread. It is delicious served on top of meringues, or on warm scones with a large spoonful of thick clotted cream (or whipped cream).
MAKES ABOUT: 2 pounds, 4 ounces (3½ cups) PREPARATION TIME: 15 minutes, plus 48 hours macerating and 15 minutes cooling COOKING TIME: 20 minutes
2 pounds, 4 ounces small strawberries
5 cups granulated sugar
juice of 2 lemons
1 In a large bowl, put the strawberries and sugar in layers. Cover and let macerate at room temperature 24 hours.
2 The next day, put the mixture in a pot, slowly bring to a boil, stirring until the sugar dissolves, then boil 5 minutes until the strawberries have softened but not broken up.
3 Return the mixture to the bowl, cover and leave it at room temperature for another 24 hours.
4 Sterilize enough jars in the oven so that they are ready to use (see page 14).
5 Return the mixture to the pot and add the lemon juice. Bring to a boil, then boil 5 to 10 minutes until setting point is reached. Test for a set either with a candy thermometer (it should read 221°F) or put a teaspoon of the conserve onto a cold saucer and leave it until completely cool, a few minutes. If it wrinkles when you push it with your finger, then it is ready to use.
6 Remove the pot from the heat and let cool 15 minutes (this will help to prevent the strawberries from rising in the jars).
7 Ladle the conserve into the warmed, sterilized jars. Cover immediately with sterilized lids. Label and store in a cool, dry, dark place. Eat within 3 months and refrigerate after opening.
Emma’s tip Leaving the strawberries in sugar helps to draw out their juices and keeps them whole during cooking. It is important to use small, juicy whole strawberries, when they are in season.