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Strawberry Conserve

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Ingredients
  • 1 2/5 kg strawberries; hulled
  • 1 2/5 kg sugar
Instructions

Yield: 1.4 kg. Place the strawberries in a large bowl in layers with the sugar. Cover and leave for 24 hours. Put into a large saucepan and bring to the boil, stirring until the sugar dissolves. Boil rapidly for 5 minutes. Return the mixture to the bowl, cover and leave in a cool place for a further 2 days. Return to the pan again and boil rapidly for 10 minutes. Leave to cool for 15 minutes, then pot and cover as for jam.

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