Conserve of Strawberries

In this recipe, the lightly-cooked fruit retain their freshness while bathed in a clear jelly.

 

For 8×25cl jam jars: 1,5 washed strawberries 1,5 kg sugar 500g water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. To ensure a pleasing result, choose ripe, but not overripe, fruit.
2. Strawberries are delicate and should not be overcooked or they will lose their attractive appearance.  This is the reason for first preparing a syrup in which the fruit is cooked for a short time.  This method has the advantage of achieving the right consistency at once, independent of the fruit; indeed in the case of acidic fruit such as strawberries, the heat transforms part of the sugar into glucose, which slows down the concentration of the syrup.
3. In a large saucepan bring the sugar and water to hardball stage (121° see below 1) .
4. Add the strawberries cut into small pieces.
5. Sterilise the jars in boiling water and then stand them upside down on a clean cloth.
6. When the fruit is cooked and still retains its shape, ie after a few moments’ bubbling, take them out with a slotted spoon, and, with a  jam funnel, use them to half-fill the jars.
   
7. Put the syrup back on the burner.  When it has reached softball stage (115° see below 2), fill the jars, leaving a 2 cm gap at the top; you may need to wipe the rims of the jars, then seal them.

 

Variation : for children who dislike fruit pieces, blend the jam directly into the pan, taking care that it doesn’t burn.  This gives a homogenous fruit preserve which is bottled in the same way.

 

Syrup:
1An amount of syrup about the size of a hazelnut dropped into chilled water stays firm and round.
2A small amount of syrup dropped into chilled water forms a flexible ball but flattens after a few moments in your hand.