RHUBARB-STRAWBERRY CONSERVE
Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
- Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
FRAGRANT STRAWBERRY CONSERVE
This preserve has a slightly softer set than jam and chunks of fruit intact, plus a hint of citrus and rosewater
Provided by Mary Cadogan
Categories Condiment
Time 1h
Yield Makes 1.5kg
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Wash your jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin in the oven for 10 mins.
- Wipe off any dirt from the fruit using damp kitchen paper, or rinse them gently in cold water, then drain well. Remove the hulls.
- Put the lime juice and sugar in a preserving pan or large wide saucepan and heat gently, stirring until the sugar has dissolved. Remove from the heat and stir in the strawberries. Leave for 30 mins off the heat.
- Return to the heat and bring to the boil, then boil, uncovered, for 5-8 mins until setting point is reached (see tip, left).
- Skim off any foam from the surface of the conserve, then stir in the butter to disperse any that remains. Stir in the rose water and leave to cool for 30 mins. Pot into your sterilised jars, seal, label and store in a cool dry place. Will keep for 6 months.
Nutrition Facts : Calories 41 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
TRADITIONAL DEVON CREAM TEA STRAWBERRY JAM - STRAWBERRY CONSERVE
A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine!
Provided by French Tart
Categories Strawberry
Time P2DT10m
Yield 3 lb Jars
Number Of Ingredients 3
Steps:
- Place alternate layers of cleaned and hulled strawberries with the sugar into a non metallic bowl; add the lemon juice, but only if you are NOT using the preserving sugar, cover and leave to stand overnight.
- Next day, transfer the fruit and sugar to a pan, bring slowly to the boil and simmer for 5 minutes. Pour back into the bowl, cover and leave again for another day.
- Finally, transfer to a preserving pan, bring to the boil and simmer until setting point is reached - this takes about 10 minutes. Remove from the heat and leave to cool a little until the conserve JUST starts to set, this takes about 15 minutes. Stir once more to distribute the fruit evenly and pour into prepared hot sterilised jars and cover immediately.
- Makes about 3 lb of conserve.
- Only add the lemon juice if you are using normal granulated sugar and NOT preserving sugar, which contains pectin already.
Nutrition Facts : Calories 1271.3, Fat 0.9, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 327, Fiber 6.1, Sugar 316.6, Protein 2.1
STRAWBERRY CONSERVE
Provided by Melissa Hamilton
Categories Sauce Low Fat Vegetarian Strawberry Summer Healthy Vegan Simmer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
- Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love