Strawberry & vanilla conserve

Ingredients

• 4 x 250g punnets strawberries, washed, hulled
• 1kg caster sugar
• 80ml (1/3 cup) fresh lemon juice
• 1 vanilla bean, split lengthways

Method

1. Layer strawberries and sugar in a large bowl. Cover. Set aside overnight to infuse.
2. Transfer to a large saucepan or stockpot. Add the lemon juice. Scrape the seeds from the vanilla bean into the pan. Add the bean to the mixture. Cook, stirring occasionally, over medium-low heat for 5-10 minutes or until the sugar dissolves.
3. Increase heat to medium-high and bring to the boil. Use a large metal spoon to skim any froth from the surface. Cook, stirring often, for 25-30 minutes or until the conserve jells when tested.
4. Spoon the hot conserve into clean, dry glass jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.

Notes

• Cook’s tip: To test if the conserve is ready, place a saucer in the freezer for 5 minutes. Spoon some conserve onto it. Place in freezer for 2 minutes or until cold. Touch to see if it has a gel-like consistency.
• Know-how: Store strawberries on a plate lined with paper towel in the fridge. For the best flavour, remove from the fridge half an hour before eating.
• Try strawberries with brandy and chocolate.
• They're rich in vitamin C and the tiny seeds provide dietary fibre - there are more than 200 on one strawberry.
• It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
• Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
• Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
• Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
• For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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