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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 lb Jars 621g Recipe makes 3 lb Jars) |
||
| Calories 1271 | ||
| Calories from Fat 8 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 489mg | 13% | |
| Total Carbohydrate 327.0g | 108% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 316.6g | ||
| Protein 2.1g | 4% | |
Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve
By: French Tart
Apr 18, 2008
Also known as - "Essence of summer in a jar"! 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!
3 lb Jars
Ingredients
- 2 lbs small strawberries, left whole or large strawberries, halved
- 2 lbs sugar or preserving sugar
- 1 lemon, juice of
Directions
1
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
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
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
Makes about 3 lb of conserve.5
Only add the lemon juice if you are using normal granulated sugar and NOT preserving sugar, which contains pectin already.
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Browse similar recipes by category
- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Berries > Strawberries
- Cuisine > European > Western > English
- Cuisine > European > Western > Scottish
- Cuisine > European > Western > Welsh
- Preparation > Time to Make > > 1 day
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Preparation > Technique > Canning
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Tina and Dave
On Jun 27, 2008
At last I've been successful at making jam! What a great recipe - really accurate timings too. Thanks so much!
From: Sydney Mike
On Apr 29, 2008
In spite of what, at first glance, looks like a recipe that takes a long time to prepare, this was actually very simple, & I am hugely rewarded with an OUTSTANDING conserve! Over ice cream, pound cake, scones (yes!), waffles or just on a nice piece of multigrain bread, THIS IS GREAT! Once you get past the thought that, "Geez, but this is runny," & realize you're trying something from ELSEWHERE, you'll really enjoy the new experience! It's NOT jam as we Americans know it, & THAT'S JUST FINE! Thanks so much for sharing your recipe! [Tagged, made & reviewed in Every Day Is a Holiday! cooking game]
From: Sage
On Jul 14, 2008
Great recipe.I was happy to find it. We call it Confiture aux fraises here in French Canada.I have been trying to perfect my recipe and yours did just that for me.The only thing I did different was let it sit only 4 hours intead of overnight and I simmered it for 20 minutes for the last cooking. We serve this with toasts in the morning or dessert with bread or on a white cake or just enjoy a spoonfull whenever you need a sweet treat.Thanks a million for posting.This recipe goes in my Best of Zaar. Rita
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