STRAWBERRY LIQUEUR CONSERVE 

The jam does not ed like marmalade with fruit suspended in a jelly it should be set to a soft, spreadable consistency 

LIQUEUR 

• 2 x 250g punnets strawberries
•  1/2 cup sugar 
• 1/2 cup gin 

CONSERVE 

• 250g punnet strawberries
•  1 cup sugar 
• 2 teaspoons grated lemon rind 
• 2 tablespoons lemon juice 

 STRAWBERRY LIQUEUR CONSERVE RECIPE:

Hull strawberries, combine in a jar with sugar and gin, cover, and stand for 3 days Shake or gently str strawberries several times to dissolve sugar, and strain ( Liquid can be served as a liqueur or as a dessert sauce; it is not used in the conserve Reserve strawberries to add to the conserve

Conserve: Hull strawberries, place in pan with sugar, lemon rind lemon juice, and reserved strawberries from liqueur Stir gently over heat without boiling until sugar is dissolved Bring to boil, do not stir, boil uncovered for about 10 minutes, or until mixture set to a spreading consistency when cooled on a cold saucer Pour into hot sterilized jars, and seal when cold 

Makes about 2 cups

Also Read:  ROSE PETAL JELLY