This strawberry conserve recipe is a soft set jam with whole berries and a great way to preserve summer’s strawberries. You won’t believe how easy it is!
After picking a ton of strawberries a week and a half ago, I put the word out on twitter asking what I should do with them. My favorite suggestion was from Jennie who suggested I make strawberry jam or strawberry conserve with them. I was planning to make some jam and ice cream, but her suggestion of strawberry conserve got me all excited.
Conserve is basically a soft set jam with chunks of fruit. I knew that my just picked strawberries would be fantastic in this form and had to give it a try.
I had never made conserve before so consulted with some experienced canners I know, women in their sixties who grew up canning, learning it from their mothers who depended on canning during the Great Depression. They all told me the same thing, “You have to just let the berries sit in sugar.”
Easier said than done. I kept wanting to check on them, taste them. But I was only supposed to stir them occasionally so I patiently restrained myself.
Now their next instructions differed. One woman uses pectin, which is like $3 a box! One woman skips a thickener all together. But the other two ladies use lemon peels, a method I think is both natural and affordable. 
Now this won’t get as thick or set like a regular jam. But you can do SO many fun things with it! I love to spread crackers with a little goat cheese with a slice of prosciutto and a spoonful of strawberry conserve.
It’s also great on pancakes, waffles or ice cream. The conserve is like a fresh homemade strawberry sauce with whole berries and it’s even great for mixing into homemade salad dressing.
How would you use this delightful strawberry conserve recipe?
Strawberry Conserve Recipe
Ingredients
- 1 lb hulled strawberries, cut into halves or quarters
- 1/2 cup granulated sugar, (100g)
- 1 lemon
Instructions
- Mix together strawberries and sugar in a pot. Let sit for 1 hour, stirring occasionally.
- While berries are sitting, juice the lemon (reserving the juice for something else like strawberry lemonade) and cut the peel into quarters.
- Add the lemon peel to the sugared berries and heat the pot on medium high. Let simmer 3 minutes.
- Use a fork or slotted spoon to transfer the berries to a jar. Continue simmering the liquid for 3-5 minutes until reduced by half. Pour over the berries. Refrigerate up to 3 months.
Notes
Approximate cost/serving: Since I got the berries as part of my CSA this hardly cost me anything. If you bought berries in the store in season it would probably be around $2. I'd call two TBS a serving so that's just 3 cents a serving! It costs even less if you grow your own berries.
Vegetarian/Gluten free: Yes to both and vegan too.
Hey Diana — would you pretty please submit this to Punk Domestics? Thanks mucho!
Stunning recipe. I personally like strawberries in a bowl covered with whipped cream ( with sugar in the cream)
Mmmm, I do too!
O this is such a beautiful spread!! Summer strawberries are just gems!
A great way to use all these summer strawberries!
Loving this! My mom used to make the same thing and I loved having it with any type of bread or even just as is!
That’s so great Shadi! I love those special foods that conjure up wonderful taste memories.
Nothing says summer better than making your own conserve! Love your pictures!
Aww thank you Azlin!
Such a great recipe and bookmarked for later use…many times I end up buying tons of strawberries n this is a perfect solution to it 🙂
I do the same thing!
I just got a new ice cream maker and I think I know what’s going to be going on top of my next batch of vanilla bean! What a gorgeous, simple way to enjoy the season.
Such a beautiful conserve! I love the use of the lemon peel.
Thank you Tara, it really adds a lovely flavor.
I really like the list of ideas you mentioned when using this strawberry conserve. Using prosciutto sounds right up my ally.
Thanks Michelle, I can eat prosciutto all day!
What a lovely way to use summer strawberries. I’d definitely love it on pancakes.
Thanks Alisa, it’s amazing on pancakes with some coconut milk whipped cream!