Strawberry Conserve

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Strawberry Conserve
Yield:  1.4 kg

1.4 kg strawberries; hulled
1.4 kg sugar

Place the strawberries in a large bowl in layers with the sugar.
Cover and leave for 24 hours.  Put into a large saucepan and bring
to the boil, stirring until the sugar dissolves.  Boil rapidly for
5 minutes.  Return the mixture to the bowl, cover and leave in a
cool place for a further 2 days.  Return to the pan again and boil
rapidly for 10 minutes.  Leave to cool for 15 minutes, then pot
and cover as for jam.

Printable version: strawberry-conserve.txt.

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