How to make Strawberry & Vanilla Conserve

In the Kitchen

Its been a beautiful day and after sorting out the study we thought we would enjoy a lovely lunch in the garden. We followed this with lovely ripe strawberries and clotted cream icecream. There seemed to be a glut of strawberries so we decided to make the most of this harvest and as its Ashleigh's favourite we chose to make a strawberry & vanilla conserve. So berry delicious and perfect for my homemade scones. Paul returns from his golfing trip tomorrow just in time for our anniversary so I had best get cooking those scones.

Strawberry & Vanilla Conserve

Ingredients (produces 3 jars)

1.2kg of sugar

1.5kg of small ripe strawberries hulled

1 sachet of pectin

2 tbls of vanilla extract

juice of 1 lemon

4 tbls of water 

Add the sugar, pectin, vanilla and lemon juice into a large heavy based pan and gently heat until the sugar dissolves, make sure you stir it from time to time to prevent it clumping and sticking.When the sugar has dissolved into a syrup remove pan from heat and add strawberries. Stir the strawberries to coat them in the glossy hot syrup and leave for 45-60 mins so that the strawberries soften in the liquid and release all of their succulent juices. 

Put pan back on a medium heat so its on a gentle steady boil and leave to cook without stirring for around 10 mins or until it reaches setting point (to gauge setting point put a small spoonful onto a cold saucer and after a minuite it should wrinkle when pushed with the fingertip). When the conserve is ready leave to cool slightly for 10 minutes and then ladle into sterilized jars and then seal immediately. Don't they look scummy.

Store in a cool dark place and they should keep for months but once opened keep in the refrigerator and use within a month.

I do hope you will have a go at making this lovely conserve, we did.