Easy, No Fuss Fruit Conserve.

[goth]

My mother in law told me about this simple method of making jam/conserve.

All you need is:

1lb of fruit [blackberries, raspberries, plums, rhubarb etc]
1lb sugar
A little water if needed.


All you do, is place everything in a pan, bring to the boil and boil for 15 minutes. Roughly chop the larger fruit like rhubarb and plums.

Cool slightly and pour into clean jars.

It keeps for 2-3 weeks in the fridge and is excellent used as a cake filler, on toast, or poured over ice-cream.

It's slightly runnier than jam but delicious ;D

The rhubarb conserve is very nice when a little vanilla extract/essence is added to the cooled mixture.

[Sleepy]

Reading that reminded me of when I was living in a tiny flat in Southampton. I had a table top baby belling cooker and decided to make (or attempt to make) a large quantity of marmalade.

Unfortunately I couldn't get the preserve upto setting temperature - I even wrapped an oven glove around the pan in the hope that it would help.

I had orange sauce on so many things for weeks afterwards.

[goth]

admin said:

Reading that reminded me of when I was living in a tiny flat in Southampton. I had a table top baby belling cooker and decided to make (or attempt to make) a large quantity of marmalade.

Unfortunately I couldn't get the preserve upto setting temperature - I even wrapped an oven glove around the pan in the hope that it would help.

I had orange sauce on so many things for weeks afterwards.

Oh dear... ;D