Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve

Name: Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve
Prep time: 48 h
Cook time: 10 min
Total time: 48 h 10 min
Yield: 3 lb Jars
Ingredients: 2 lbs small strawberries, left whole or 2 lbs large strawberries, halved; 2 lbs sugar or 2 lbs preserving sugar; 1 lemon, juice of

Submitted by French Tart

"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!"

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photo by P.Q. Butterfat

Ready In:: 48hrs 10mins
Ingredients:: 3
Yields:: 3 lb Jars

ingredients

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

directions

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.

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Reviews

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, I 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?

P.Q. Butterfat
I doubled this (strawberry season has started here in Australia). I made as written, but due to small children used my handmixer to get rid of large chunks. Great on hot toast with loads of butter! Thanks for posting.

cookingpompom
This conserve came out wonderful! So simple, but wonderful, deep strawberry flavor! I only had 2 pounds of strawberries and after cleaning and slicing, only 1 lb 11.5 oz, so i just weighed out and equal amount of sugar and added the juice of one really small lemon. I ended up with 4 half pints. My strawberry pieces stayed suspended nicely and the conserve stayed a lovely gemmy red color even after a 10 minute water bath in my canner. I will definitely be making this on a yearly basis from here on out. Can't wait to eat it on warm English muffins or even baked brie with a drizzle of reduced balsamic vinegar. It is more of an "adult" strawberry flavor, in the way that it is quite tangy and complex. More so than the average strawberry jam recipe, in my opinion. If you love the flavor of a 2 day soak method, as I truly did in a French marmalade recipe I made a few months back, give this recipe a shot. You will be rewarded with an indulgent and delicious treat.

shelteredcreature
Great, yummy conserve. Loads of flavour and great on croissants.

hartnettclan
OMG! This is so sinfully delicious it must be illegal or immoral or something. This year in Oz we have had a bumper year for strawberries - field-grown unforced and incredibly flavoursome - ideal for this recipe. I tried to do something like this last year but ended up with same old, same old Anglo style jam. This is something else with whole lumps of fruit and a a syrup that can turn any old fizz into a German style strawberry champagne (4tbs to glass). I'm no good at guessing 'set' with a spoon so buy a cheap candy thermometer and save a lot of messing about, they are cheap.The flavours developed if you have well grown field strawberries (hot house forced are useless) is so intense that it needs something to bring in a bit of tang to the sweetness. This is my third batch this year and I doubled the lemon juice and for our taste it worked like a dream without changing the set much at all. I hope that helps someone Regards, John

The Dabblers

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RECIPE SUBMITTED BY

French Tart

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The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) 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