Strawberry and basil conserve

Strawberry and basil conserve

By
From
The Produce Companion
Makes
875 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg strawberries, hulled
690g caster sugar
2 lemons, juiced, (skin, pith and seeds reserved)
15g basil leaves

Method

  1. Put a layer of the strawberries into a bowl or dish and sprinkle with some of the sugar. Top with another layer of strawberries and sugar. Repeat until all the strawberries and sugar have been used, then cover and refrigerate overnight. The sugar will extract juice from the strawberries.
  2. Transfer the mixture to a large saucepan and add the lemon juice. Place the lemon skins, pith and seeds and the basil on a piece of muslin. Bring in the corners of the muslin and tie with a long piece of kitchen string to make a bag. Tie to the handle of the saucepan, allowing it to drop into the strawberry mixture.
  3. Boil for 20–30 minutes, skimming foam from the surface as necessary, until the conserve is at setting point. This can be tested by putting a teaspoon of the conserve onto a chilled plate; the conserve should appear firm with a wrinkle on the surface once it cools.
  4. Discard the muslin bag, ladle the hot conserve into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • I’m often asked the difference between conserves and jams – a conserve is simply made with whole or sliced fruit, which makes it chunkier.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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