To make conserve of strawberries is a traditional Elizabethan recipe for a classic method of preserving strawberries by boiling with white wine and sugar until the setting point is reached. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make conserve of strawberries.
Firſt ſeeth them in water, and then caſt away the water, and ſtraine them, then boyle them in white wine, and work as before in damſons, or elſe ſtraine them being ripe, then boyle them in wine and ſugar till they be ſtiffe.
Modern Redaction
This is termed a conserve, but actually it's what we would call today a jam. The only real difference to a modern jam is that the fruit are boiled in water until just soft then drained and cooked with wine and sugar until they reach the gelling point.
Ingredients:
1kg strawberries
1kg sugar
100ml dry white wine
Method:
Pick over the strawberries, remove any stalks and wash then dry thoroughly. Bring a pan of water to a boil, drop in the strawberries and cook for about 5 minutes or until just tender but still whole. Drain the fruit in a colander then turn into a clean pan and mash with a potato masher. Add the wine and bring to a simmer.
Allow the fruit and wine mix to cook for 20 minutes or until fruit is tender (and the juices are running freely). Remove the pan from the heat then add the sugar, stirring until completely dissolved. Return to the heat, bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 90°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
