English Clotted Cream & Tip Tree Jam Recipe
Make English Clotted Cream & Tip Tree Jam Recipe in just 13h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clotted Cream
Tip Tree Strawberry Preserve (Jam)
To Serve
Method
Clotted Cream
Prepare cream
Preheat your oven to 180°F (80°C) or use the lowest oven setting. Pour 2 cups of heavy cream into a shallow oven-safe dish (an 8x8 inch or similar shallow casserole works well). The cream should be about 1 to 1.5 inches deep in the dish for proper clotting.
Bake slowly
Place the dish on the middle rack and bake undisturbed for 10 to 12 hours. The surface will develop a thick, yellowish crust and the liquid beneath will be slightly set; this is the clotted cream forming. Do not stir or open the oven often — maintain a low, steady temperature.
Cool and chill
After baking, remove the dish and let it cool to room temperature (about 30–45 minutes). Then cover tightly and refrigerate for at least 8 hours or overnight to fully thicken and set.
Spoon and separate
When chilled, use a spoon to gently lift the thickened yellow clots from the top, leaving the thinner milky liquid below. Transfer the thick clotted cream to a small bowl. If desired, gently stir a little to create a spreadable consistency, but do not overwork it — clotted cream should be rich and slightly grainy.
Yield note
This amount of cream yields roughly 1/2 to 3/4 cup of clotted cream depending on cream richness and oven time. Reserve the skimmed milk for baking or other recipes if desired.
Tip Tree Strawberry Preserve (Jam)
No preparation required for jarred Tip Tree strawberry preserve. If jam is very thick or refrigerated, bring to room temperature for 20–30 minutes so it spreads easily. If you prefer a slightly looser jam, warm a few tablespoons gently in a small saucepan over low heat for 1–2 minutes, stirring, then cool slightly before serving.
Give the jar a quick stir to ensure fruit pieces are evenly distributed before serving.
To Serve
Warm scones briefly: place scones on a baking sheet and warm in a 350°F (175°C) oven for 5–8 minutes, or split and toast them lightly.
Assemble traditional English-style: split a warm scone in half. Spread about 1 to 2 tablespoons of Tip Tree strawberry preserve onto the cut face of the bottom half, then top with 1 to 2 tablespoons of clotted cream. Place the top scone half over and serve. Alternatively, reverse the order (cream first, jam on top) according to preference.
Serve immediately with extra clotted cream and jam on the side. Leftover clotted cream keeps chilled for up to 5 days; jam stores according to jar instructions.