Strawberry and Cointreau Conserve

Yesterday I got my hands on some stunning strawberries and today I find myself eating this lovely conserve on my morning toast....

What you need.....

2 kg strawberries washed and hulled
2 kg sugar
1 large lemon, juice only
1/2 cup Cointreau Liquor

 
Make it happen....

1. Add the berries, lemon juice and cointreau to a large pot, heat and simmer for 10 min until the berries are soft.

2. Add the sugar and boil for around 30 minutes until thickened slightly.

3. Stir frequently and skim the froth from the top, discard.

4. Remove from heat and pour into sterilised jars, cover with tight fitting lids and turn upside down until cool. The mixture should be glossy, thick and bright red. This is a conserve not a jam , so it will be a little runny. 

So sweet and fully flavoured this conserve is perfect with scones and cream. I also like to bake some little tart shells and fill them with some mascapone and dollop the conserve on top - instant and impressive desert. If you can't be bothered making your own  tart shells, just grab some from the shops to have on stand by.

K