It’s almost the end of the strawberry season here so it’s time to make the most of them and extend the pleasure a little by making jam. I don’t like overly sweet sugary set jams so I make fruit conserve which is more runny and fruity.
For this batch I used about 2kg of ripe strawberries (hulled and cut in half), the pulp and jive from 1kg of passion fruit and about 800g of sugar. I put everything in a large saucepan and heated up. Bring the fruit mix to the boil cook at a low boil for about an hour, stirring occasionally, until it about a third of the liquid has evaporated then bring the fruit to a fast boil for 5-10 minutes stirring it to stop it sticking.
While it’s cooking sterilize some jars in boiling water (about 4 or 5 jam jars should be enough). I then put them in a warm oven to dry out. Once the conserve is done allow to cool for about 10 mins in the pan (this helps the fruit distribute itself evenly) and then ladle it into the jars and seal them. If you plan to keep it for a long time it’s a good idea to put a disk of baking parchment on top of the conserve before putting the lid on the jar as this will stop any air getting to the conserve and it will keep longer. Homemade conserve makes a great gift.