Mixed berry conserve
30 minutes
Preparation Time
35 minutes
Cooking Time
6-7 jars, each 250ml


250 g strawberries, hulled, cut in half

250 g raspberries

250 g blackcurrants, stalks removed

250 g redcurrants or blueberries

1 vanilla pod, cut in half, seeds scraped

1 lemon, juiced and zest

1kg jam sugar


1. Preheat Oven on Fan Plus at 120°C.
2. Place jars and lids into the Oven to sterilise for 20 minutes.
3. Mix together the fruit and vanilla seeds, lemon zest and juice.
4. Place the mixture in a food processor to puree.  Add jam sugar and stir to combine.
5. Remove sterilised jars from Oven and carefully fill 2/3 full with mixture.
6. Place the jars onto a rack or into a perforated steam container on shelf position 2.
7. Select: Combination mode Fan Plus at 150°C + 35 minutes + 0% moisture.
8. At the end of the cooking time, remove the jars from the Oven and leave to stand for 5 minutes.
9. Secure lids onto jars. Leave to cool at room temperature.


· The sterilise crockery function can also be used to sterilise preserving jars.

· Conserve can be made successfully on an Induction cooktop. Place berries, lemon juice, zest and vanilla into a large heavy based saucepan on high heat, Induction setting 9. Once fruit has collapsed, add in sugar and boil rapidly for 10-12 minutes until foam dissipates.

To test if conserve has set correctly, place a tablespoon of jam onto a frozen saucer. It should set within 1-2 minutes.


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