Strawberry Rhubarb Conserve

Unlike jelly or jam, a conserve is preserved fruit that is kept whole or in large pieces. No pectin is used and instead the fruit is preserved in a syrup made from its own juices and usually water or other fruit juice. A scoop of this conserve makes a bowl of plain vanilla ice cream a springtime delicacy.
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Strawberry Rhubarb Conserve

Course condiment, Dessert
Cuisine American

Ingredients
  

  • 2 cups fresh strawberries trimmed and halved
  • 1/4 cup sugar
  • 1 cup apple or white grape juice plus 1 tablespoon
  • 1 pound rhubarb trimmed and sliced into 1-inch pieces
  • 1 lemon juiced
  • 1 tablespoon cherry brandy optional

Instructions
 

  • Combine strawberries, sugar and one tablespoon apple juice in a metal bowl. Stir gently. Cover and let sit at room temperature for an hour until the mix is slightly soupy.
  • In a large pot, mix the rhubarb, lemon juice and remaining fruit juice. Cover and cook over medium heat, stirring frequently, until the rhubarb is cooked through and tender, about 15 minutes.
  • Add the strawberry mixture and cook until the berries are just tender, about 3 minutes. Using a slotted spoon, transfer the strawberries and rhubarb to pint jars. Continue simmering the liquid until it thickens into a syrupy consistency, 5 to 7 minutes. Stir in the cherry brandy if using. Pour the syrup over the fruit in the jars. Seal, and let cool to room temperature.

Notes

Unlike jelly or jam, a conserve is preserved fruit that is kept whole or in large pieces. No pectin is used and instead the fruit is preserved in a syrup made from its own juices and usually water or other fruit juice. A scoop of this conserve makes a bowl of plain vanilla ice cream a springtime delicacy.
Keyword conserve, rhubarb

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