Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to slow (150°C/130°C fan-forced). Spread the sugar into a baking dish; warm in a slow oven for about 10 minutes, stirring occasionally. This helps to dissolve the sugar quickly, giving a clear conserve.
2.Meanwhile, combine strawberries, rhubarb and lemon juice in a large saucepan (fruit and sugar mixture should not be more than 5cm deep); simmer, uncovered, over a low heat for about 5 minutes, stirring occasionally, or until the fruit is soft. Add JamSetta and warmed sugar, stir until dissolved.
3.Bring to boil; boil vigorously, uncovered, for about 5 minutes, stirring occasionally or until mixture jells. When mixture falls heavily from spoon, test if conserve is ready. Remove pan from heat, place a spoonful of conserve onto a cold saucer, place in the freezer for a minute. Push the mixture with a finger; if it wrinkles, it is ready. Skim any scum from the surface of the conserve.
4.Pour the conserve into hot, sterilised jars; seal while hot. Invert the jars onto lids until cool.
JamSetta, available from most supermarkets, contains pectin, which is used to set jams and conserves that contain fruit low in pectin. When giving as a gift, make a note on the label to refrigerate after opening.
Note
