Easy strawberry conserve
This simple recipe gives you delicious jam you can have on toast or use with our Mini Victoria sponges recipe.
Recipe - Makes: About 500g
400g strawberries, washed, hulled and left whole
250g Tate & Lyle Jam Sugar
Juice of ½ lemon
Knob of butter
1. Place 2 saucers in the freezer. In a large saucepan,gently heat the strawberries with the sugar and lemon juice, stirring occasionally until the sugar has dissolved. Add the butter and bring to the boil.
2. Boil rapidly for about 5-6 minutes, until setting point is reached. To test this, place a teaspoon of the conserve onto one of the cold saucers and leave for a couple of minutes, then push the blob with your finger — it will wrinkle slightly if set. If not, return the pan to the heat and boil for 2 minutes more and test again. Spoon off and discard any scum from the surface, then pour the conserve into a small serving bowl or sterile jar and leave to cool. Store in the fridge, covered, for up to 1 week.
Typical values per serving: