Strawberry Conserve

When we were in London we had scones with conserve and clotted cream. It was wonderful, and now seeing the amount of sugar in it, I know why :D Conserves are made from whole fruits, suspended in a thick, sweet syrup, and they do not set firmly. Use them as fillings for summer tarts, spread them on scones with clotted cream or serve with custard or milk puddings as a quick dessert. Raspberries and loganberries can be conserved in the same way. From the British Food Trust: http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1032&Itemid=28

• Ready In: 97 hrs
• Yields: 2 jars

Ingredients

• 3  lbs strawberries
• 3  lbs sugar

Directions

1. Place the strawberries in a large bowl in layers with the sugar. Cover and leave for 24 hours.
2. Put into a large saucepan and bring to the boil, stirring until the sugar dissolves. Boil rapidly for 5 minutes.
3. Return the mixture to the bowl, cover and leave in a cool place for a further 2 days.
4. Return to the pan again and boil rapidly for 10 minutes. Leave to cool for 15 minutes, then pot and cover as for jam.