Roasted Rhubarb, Strawberry & Rose Conserve
The roasting of the fruit is the key to this low-sugar conserve, intensifying the flavour and evaporating excess moisture from the fruit. Using less sugar and low pectin fruit, it won't set into a jelly-like jam. This is a soft-set conserve with a more chunky texture – in my opinion, perfect for serving with pikelets or crumpets.
Ingredients
- 500 g strawberries washed and leaves removed
- 5-6 rhubarb stalks leaves removed about 300g
- ½ cup 100g sugar
- Juice of ½ a lemon about 2 tablespoons
- 2-3 teaspoons rose water
Instructions
- Preheat oven 180 degrees Celsius.
- Cut the strawberries into halves, and rhubarb into 3cm lengths. Place on a lined baking tray and sprinkle with 1 tablespoon of the sugar. Mix well and arrange in a single layer. Bake for 20 minutes until the fruit is tender and fragrant.
- Scoop fruit and juices into a shallow saucepan, and add the remaining sugar and lemon juice. Bring to a gentle simmer over a moderate heat.
- Cook uncovered, stirring regularly until thickened – about 20 minutes. Keep in mind the conserve will thicken some as it cools. Add the rose water to taste. Remove from the heat and cover.
- Sterilise 2 x 300g jars. Place clean jars in a 120C oven for 10 minutes. Meanwhile, boil lids for 10 minutes, drain and air dry. Carefully remove one jar from the oven, place on a wooden board and fill immediately with the hot conserve (reheated if needed). Wipe the rim and secure the hot lid. Repeat with the second jar. Cool completely, then check lids are sealed.
- Store in a cool dark pantry and use within six months. Once opened keep in the fridge and consume within four weeks.