Heat oven to 180C. Wash your jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin in the oven for 10 mins.
Wipe any dirt from the fruit using damp kitchen paper, or rinse them gently in cold water, then drain well. Remove the hulls.
Put the lime juice and sugar in a large wide saucepan and heat gently, stirring until the sugar has dissolved. Remove from the heat and stir in the strawberries. Leave for 30 mins off the heat.
Return to heat and bring to the boil, uncovered, for 5-8 minutes until setting point is reached.
Skim off any foam from the surface of the conserve, then stir in the butter to disperse any that remains. Stir in the rose water and leave to cool for 30 mins. Pot into your sterilised jars, seal, label and store in a cool dry place. Will keep for 6 months.
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