After a lovely afternoon of strawberry picking at Lathcomb Farm PYO I was obsessed with finding a way to do the stunning strawberries a fitting final preparation
I love a fruity conserve, one that's almost all fruit. This conserve really is a deep sexy strawberry preserve that's good enough to eat by the spoonful. I've added a little powdered pectin to the recipe to give it a slightly firmer set. The Pectin also reduces the boiling time
Makes: 2.7kg (6lb)
2kg (4lb) Strawberries
2kg (4lb) Sugar
13g of Powdered Pectin (Silver Spoon Works Best)
Juice of 2 lemons
small knob of butter.
1. Wash and hull the strawberries, drying thoroughly.
2. Place the strawberries in a large bowl with alternate layers of sugar, cover and leave in a cool place for 24-48 hours.
3. After this time most of the sugar will have sunk to the bottom leaving the strawberries in a ruby juice. remove the juice and strawberries in a preserving or heavy bottom pan bring to a slow simmer to soften the fruit, stirring occasionally.
4. Meanwhile add the powdered pectin to the softened sugar. Once the berries are softened add the sugar and pectin to the pan. 5. Add the lemon juice and bring the mixture slowly to the boil.
6. Once it starts to bubble add the butter to ease the foaming. Bring to a boil constant boil 5-10 minutes, stirring occasionally.
7. Cook until the setting point is reached.
8. Pot, this does not set as firmly as most jams.
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