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!
Steps
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.
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.
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.
Makes about 3 lb of conserve.
Only add the lemon juice if you are using normal granulated sugar and not preserving sugar , which contains pectin already.
Ingredients
strawberries, sugar, lemon, juice of