Strawberry And Rhubarb Conserve

1. 1

   Preheat the oven to 300u00b0F. Spread the sugar in a baking dish. Cook in oven for about 10 mins, stirring occasionally. This helps to dissolve the sugar quickly, giving a clear conserve.

2. 2

   Meanwhile, mix strawberries, rhubarb and lemon juice in a large saucepan on low heat. Cook for about 5 mins, stirring occasionally, or until the fruit is soft. Add pectin and warmed sugar, stir until dissolved.

3. 3

   Bring to a boil on high heat. Boil vigorously, uncovered, for about 5 mins, stirring occasionally or until mixture jells. When mixture falls heavily from spoon, test if conserve is ready. Remove pan from heat, place a spoonful of conserve onto a cold saucer, place in the freezer for a minute. Push the mixture with a finger; if it wrinkles, it is ready. Skim any scum from the surface of the conserve.

4. 4

   Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.