Title: Strawberry and Redcurrant Conserve
Categories: Preserve Fruit British
Yield: 5 Jars

1	kg	Strawberries
500	g	Redcurrents
100	ml	Water
1	kg	Sugar (could be less)
4	ts	Lemon juice

Heat redcurrants in a covered bowl in a microwave until juices run freely. Strain. Return redcurrant debris to bowl with water and microwave again 10 minutes on simmer. Strain again, combine extracts and discard debris. Meanwhile, hull strawberries and toss with sugar. Leave stand at least 5 minutes, then toss again, cover with cling film and microwave on full power 15 minutes. Stir and microwave again 15 minutes. Tip into wok, add lemon juice and redcurrant extract, bring to boil over maximum heat and boil hard until setting point is reached - about 15 minutes. Meanwhile wash and sterilise jam pots. When setting point is reached (107 C) pot up in the usual way, when cool cover with a thin layer of paraffin wax and seal.

Recipe IMH Georges' Home BBS 2:323/4.4

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