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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%
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Jane Austen's Regency Tea Party

French Tart

Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve

Recipe #299326 | 2 days | 2 days prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: French Tart
Apr 18, 2008

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 (change servings and units)

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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Featured Reviews for This Recipe

From: The Dabblers

On Sep 15, 2009

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

1 person found this review helpful

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From: incdeb

On Jul 17, 2009

Fantastic! It was so easy to make, taking very little time beyond hulling the berries. My only caution is, make sure you do a "set test" - don't just simmer for 10 minutes and hope for the best! In my case, I was evidently "simmering" far too gently, and at the end of 10 minutes it was still watery. So i cranked up the heat and checked it with a wooden spoon every minute or so until it passed the set test (I think i ended up cooking it for 16 or 18 minutes total). The conserve itself is DELICIOUS. I had never realized up till now that you can make a low-pectin fruit like strawberry into preserves without adding commercial pectin. This is the only way I'll be making it in future.

2 people found this review helpful

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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]

3 people found this review helpful

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From: Tisme

On Aug 19, 2009

This is a fantastic conserve, I use a recipe very similar for jam, and may I say this is one terrific recipe! I cut my strawberries in half, only because they were very large and not as ripe as I would usualy use (out of season at the moment) and this conserve turned out so very nice, with wonderful flavours. This is such an easy recipe to follow, with not much preperation at all. I am going to try this again in Strawberry season and use whole strawberries. Thanks F.T. great scrumptious recipe to serve for breakfast or even better....on scones!

2 people found this review helpful

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