1 cup of Demerara sugar
2 pieces of lemon peel with pith
Pinch of sea salt
1. Steep the washed and rinsed berries and sugar, together with the lemon rind in a bowl and leave to macerate for at east 1.1/2 hrs. Stirring occasionally.
2. Pour into a saucepan and gently bring to the boil.
3. Lower the heat so it is still gently bubbling - for about 7 - 8 minutes (approx.) It should be lovely and thick, but probably wont 'set'.
You can make a Conserve by using the whole berry mixture, but I usually strain mine - to remove the pips - use an electric beater and a sieve, to get the maximum out of the fruit.
Store in sterlised jars.