Rose’s Strawberry Conserve(TCB) cooks the berries with sugar and water, removes the berries, and then the instructions say to use a wide diameter pan to cook off the liquid as much as possible so that cooking time is shortest and, thus, the best flavor is preserved. (Hopefully I’ve remembered all this correctly.)
Anyway, would it be best, then, to use the microwave reduction method? I thought maybe this was an updated method that wasn’t used in original TCB days, but would be advisable now.
Also, is this thick enough to use on split cake layers without it becomeing liquidy in the cake? I’ll be freezing and thawing the composed cake.
Finally, if using it for this purpose, is it better to use the additional sugar (as in the ‘spread on toast’ method)?