Method

• 1.
  Preheat oven to 100°C. Place a small plate in freezer. Line a large baking tray with a sheet of baking paper. Spread sugar on tray and warm in oven for 10 minutes.
• 2.
  Meanwhile, hull strawberries and place in a large pan with lemon juice and 1/2 cup water over very low heat. Just before liquid comes to the boil, add sugar and stir gently until fully dissolved. Increase heat until mixture is at a slow boil. When scum forms on the surface, remove with a slotted spoon. After 25 minutes, test to see if conserve has reached a set - place a spoonful onto a chilled plate and push mixture with your finger. If it wrinkles and a skin forms, then it's ready; if not, wash plate and return it to freezer. Cook conserve 10 minutes, then test again. Continue until conserve reaches a set. Pour into sterilised jars.