4 x 250g punnets strawberries, washed, hulled
1kg caster sugar
80ml (1/3 cup) fresh lemon juice
1 vanilla bean, split lengthways
Layer strawberries and sugar in a large bowl. Cover. Set aside overnight to infuse.
Transfer to a large saucepan or stockpot. Add the lemon juice. Scrape the seeds from the vanilla bean into the pan. Add the bean to the mixture. Cook, stirring occasionally, over medium-low heat for 5-10 minutes or until the sugar dissolves.
Increase heat to medium-high and bring to the boil. Use a large metal spoon to skim any froth from the surface. Cook, stirring often, for 25-30 minutes or until the conserve jells when tested.
Spoon the hot conserve into clean, dry glass jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.