Seasonal fruit Confiture free recipe.

Hello,

I haven’t been here for a while. But Life happens!

Spring/Summer, This is a favourite season of ours at Recettes Sucrées 1859, simply because of all the amazing local produce grown in Dorset lush pastures.

Visit any local farm shops or farmers markets, and they are crammed full of the tastiest and freshest seasonal food.

As we are all limited to free movement at the moment, our cherished one hour stop was the lovely Sopley farm for some fresh Rhubarbe.

Seasonal Rhubarbe and Strawberries are easily picked up at your local green grocery, TD Fruits (Southbourne), online delivery!

This is such an easy soft set Confiture to make with no added pectin, we simply use lemon juice. Roasting fruits gives more intense flavour.

We promise you won’t regret making this Confiture.

Enjoy this free recipe.

Roasted Rhubarbe & Strawberry Confiture 

Preparation time 10mins.

Roasting time 15-20mins depending on the temperature of your oven.

Ingredients

500g Rhubarb top and tail, rinse with cold water, slice into 3-4cm pieces

400g Strawberries stalks removed & halved. Wash.

400g Cane sugar or Granulated sugar 

1 Teaspoon Vanilla (optional)

35 ml Lemon juice and zest of one lemon.

Sterilising the jars and any utensils you use including spoon.

Wash jars & lid with soapy water.

Boil the jars and lids for 10mins to sterilise them.

Instructions

1. Place the Rhubarbe and Strawberry into a tray, add the sugar and lemon juice. 

           Cover it with a tea towel and let it macerate for a couple of hours.

2. Turn on your oven to 250°, place your tray into the oven and roast the fruits until all the sugar has dissolved (stirring with a wooden spoon). Keep an eye on your cooking time as oven temperature varies.

3. Bring to a bubbling boil and time for around 15 minutes, gently stir to prevent burning and squashing the fruits. I prefer big chunks of fruits in my Confiture but if you like it smooth, stir and squash the strawberries with the back of a wooden spoon occasionally.

4. Check whether the Confiture has reached setting point, a teaspoon of Confiture should thicken quickly on a chilled saucer.

5. Spoon into the warm jars, wipe any spillage on the edge of jars and place lids on immediately. Turn the jar upside down to sterilise. 

6. Label your jars when cool and store somewhere cool and dark.

   
   

   If you do make this Confiture, share it on our social media #seasonaltreats

   
   

   See you soon

   Xb