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Homemade Clotted Cream and Raspberry Refrigerator Jam

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Ingredients
  

For the Clotted Cream:

  • 1 pint unpasteurized heavy cream (see note)

For the Raspberry Refrigerator Jam:

  • 1-pound fresh or frozen raspberries
  • ¼ cup water
  • 1 cup sugar
  • Large pinch salt
  • 1 tbsp. lemon juice

Instructions
 

To prepare the clotted cream:

  • Pre-heat the oven to 180°F.
  • Pour the cream into a large oven proof dish; the dish should be big enough so that the cream sits over a wide surface area and be between ½-inch to 1-inch in depth.
  • Put the cream in the pre-heated oven for 12 hours.
  • Remove the cream from the oven.
  • A thick skin should have formed over the top.
  • Let the cream cool to room temperature; then put the dish in the fridge for 12 hours.
  • When ready to use, scrape off the thickened layer that has formed and transfer to a mixing bowl; discard the liquid.
  • Mix thoroughly until you have a smooth, thick clotted cream.

To prepare the raspberry refrigerator jam:

  • Prepare the fruit by washing and removing any stems, if applicable.
  • In a saucepan, combine all of the ingredients and heat over medium heat.
  • Mash the fruit and sugar with a potato masher or fork.
  • It does not need to be completely mashed, depending on how chunky you like your jam.
  • Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes or until juices thicken.
  • It will be become much more thick as the jam cools.
  • Cool completely and then store in an airtight container or jar and place in the refrigerator for up to 3 weeks. 

Notes

States may adopt their own laws on raw milk sales; however, at the federal level, the US Food and Drug Administration (FDA) bans the interstate sale or distribution of raw milk. All milk sold across state lines must be pasteurized and meet the standards of the US Pasteurized Milk Ordinance.  Therefore, it is very difficult to find unpasteurized whippin cream for this recipe.  We provide an excellent substitue recipe which can be found under Faux Homemade Clotted Cream on our completecomfortfoods. com website found here:
https://completecomfortfoods.com/faux-homemade-clotted-cream/
If this is your first time making this jam, spoon a little bit of jam onto a saucer and place in the refrigerator for about 2 minutes or until it is cold.  Touch the jam, and if it has a gelatinous jammy consistency, it is ready.  If not, continue cooking.
The Refrigerated Jam can also be made with strawberries, cranberries, blackberries, blueberries or peaches.  The berries can remain whole; however, the peaches should be chopped into large chunks.
Jam is good for up to 4 months if frozen; when freezing, be sure to leave enough room at the top of the container to allow the jam to expand as it freezes.
The Clotted Cream and Raspberry Refrigerated Jam is generally served with our Newfoundland Raisin Tea Biscuits, which can be found on our website at: https://completecomfortfoods.com/english-raisin-tea-biscuits/