Conserves Recipe

Clean and chop

Rinse the berries thoroughly and drain. Hull and quarter the strawberries if large. Peel, core and finely dice the apple (or pear). The apple will supply natural pectin and should be chopped small so it breaks down during cooking.

Place the chopped berries and diced apple in a large heavy-bottomed saucepan or Dutch oven. Gently crush approximately half the berries with a potato masher or fork to release juices; leave the rest more intact for texture.

Stir in the lemon juice. Lemon adds acidity to help set and brighten flavor.

Over medium heat, bring the fruit mixture to a gentle simmer, stirring occasionally. Cook for 8–10 minutes until the apples begin to soften and the mixture becomes fragrant.

Gradually add the granulated sugar, stirring constantly to dissolve. Once the sugar is incorporated, raise the heat to medium-high and bring the mixture to a steady, rolling boil that cannot be stirred down.

Skim any foam from the surface with a metal spoon if desired. Continue to boil, stirring frequently to prevent sticking, for 12–18 minutes. The conserve should thicken and reduce; to test, place a small spoonful on a chilled plate — after 1 minute the surface should wrinkle when nudged.

About halfway through cooking, split the vanilla bean and scrape the seeds into the pot (or add vanilla extract in the last 2 minutes). Stir in the ground cinnamon. If using, stir in the chopped nuts and dark rum or brandy in the final minute of cooking so the alcohol cooks off slightly but the flavor remains.

While the conserve finishes, ensure jars and lids are sterilized. Keep jars warm (in a low oven or in hot water) so hot conserve won’t crack them.

Remove the pot from heat and let the conserve sit for 1–2 minutes to settle. Ladle the hot conserve into the warm sterilized jars, leaving about 1/4 inch (6 mm) headspace. Wipe rims clean with a damp cloth and seal with lids.

If you plan to store long-term at room temperature, process jars in a boiling water bath for 10 minutes (adjusting for altitude). Otherwise, allow jars to cool at room temperature and refrigerate for immediate use.

Let jars cool undisturbed for 12–24 hours. Check seals; store sealed jars in a cool dark place for up to 12 months. Refrigerate after opening.