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Classic Devonshire Cream Tea with Homemade Strawberry Jam

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Ingredients

Adjust Servings:

	2 lbs small strawberries, left whole or 2 lbs large strawberries, halved
	2 lbs sugar or 2 lbs preserving sugar
	1 lemon, juice of

Nutritional information

1271.3

Calories

8 g

Calories From Fat

0.9 g

Total Fat

0.1 g

Saturated Fat

0 mg

Cholesterol

3.2 mg

Sodium

327 g

Carbs

6.1 g

Dietary Fiber

316.6 g

Sugars

2.1 g

Protein

1865g

Serving Size

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Classic Devonshire Cream Tea with Homemade Strawberry Jam

Name: Classic Devonshire Cream Tea with Homemade Strawberry Jam
Prep time: 20 min
Total time: 2 d 30 min
Yield: 3-4
Cuisine: American
Ingredients: : 2; : 2; : 1

Features:

Cuisine:

American

A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine!

2910 min
Serves 3
Easy

Ingredients

Directions

Traditional Devon Cream Tea Strawberry Jam – Strawberry Conserve, A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England – especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve (Preparation time includes the 2 days allowed for the fruit to stand in the sugar ) This type of jam recipe is also very French, they tend to have a softer set jam here in France – it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings – absolutely divine!, A very good recipe, and a good technique I have let it sit for 25-30 minutes to cool, to let the fruit be suspended To can, used a 6 oz jar and processed for 10 minutes I still get some floating of the fruit Perhaps I will add a small dose of pectin next time That’s what it’s for, right?

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Steps

1 Done	Place Alternate Layers of Cleaned and Hulled Strawberries With the Sugar Into a Non Metallic Bowl; Add the Lemon Juice, but Only If You Are not Using the Preserving Sugar, Cover and Leave to Stand Overnight.
2 Done	Next Day, Transfer the Fruit and Sugar to a Pan, Bring Slowly to the Boil and Simmer For 5 Minutes. Pour Back Into the Bowl, Cover and Leave Again For Another Day.
3 Done	Finally, Transfer to a Preserving Pan, Bring to the Boil and Simmer Until Setting Point Is Reached - This Takes About 10 Minutes. Remove from the Heat and Leave to Cool a Little Until the Conserve Just Starts to Set, This Takes About 15 Minutes. Stir Once More to Distribute the Fruit Evenly and Pour Into Prepared Hot Sterilised Jars and Cover Immediately.
4 Done	Makes About 3 Lb of Conserve.
5 Done	Only Add the Lemon Juice If You Are Using Normal Granulated Sugar and not Preserving Sugar, Which Contains Pectin Already.