Years ago, we were asked by the local Episcopal church to help them with their annual Devonshire Tea, a lovely traditional English tea served every summer in the church gardens.
The lady who for many years had been responsible for them, met with me to discuss the details. The simple menu consisted of three items: biscuits, coddled cream, and strawberry preserves. Her main concern was the size and shape of the biscuits. To ensure their correctness, she carefully sketched them on a page from her personal notebook and gave the page to me.
The biscuits’ size and shape were of utmost importance! She was certain I would make the cream perfectly, and as far as the preserves were concerned, any I chose would be fine. My choice was a vibrant colored fresh strawberry jam sometimes referred to as “freezer jam”, although none I’ve ever made stayed around long enough to reach the
Perfect for the occasion, it met with great applause and added a most beautiful touch to this splendid event.
- Combine crushed strawberries with sugar, and let stand for 10 minutes.
- While the strawberries sit, dissolve the pectin into the water in a small saucepan and bring to a boil over medium-high heat and boil for 1 minute.
- Remove from heat and add the salt and lemon juice to the saucepan.
- Stir the boiling water into the strawberries and allow to stand for 3 minutes.
- Pour jam into containers and let set overnight or for 24 hours.
Enjoy with coddled cream and biscuits or as an ice cream topping, in a milkshake, or on toast...the possibilities are endless!