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Makes: 2 x 350ml Jars
400g pack essential Waitrose Strawberries, hulled and any large berries halved
1½ tbsp Teisseire Sirop Grenadine
1 tsp lemon juice
100g caster sugar
125g unsalted butter, cubed
4 Large British Blacktail Free Range Eggs, beaten
1. Place the strawberries in a medium pan with the grenadine, lemon juice and 1 tbsp cold water. Bring to the boil over a high heat then cover, reduce to low and simmer for 5 minutes. Remove from the heat and allow to cool slightly.
2. Press the cooled strawberries and any cooking liquid through a sieve into a large heatproof bowl. Add the sugar, butter and eggs. Place the bowl over a pan of simmering water, making sure that the bowl doesn’t touch the water. Cook, stirring very often, for 30–35 minutes, until thickened and the mixture coats the back of a wooden spoon.
3. Pour through a sieve into warmed sterilised jars. Allow to cool completely while covered with a tea towel, before topping with a waxed disc, sealing and storing for up to 2 months in the fridge. Or serve with warmed Duchy Originals From Waitrose Organic All Butter Scones.
Typical values per serving:
This recipe was first published in June 2013.