Category Archives: Jams & Spreads

Jam, Lemon Curd, Mock Clotted Cream Recipes for Tea

Strawberry Freezer Jam

If you’ve got a freezer, you can store this easy, fresh tasting jam!

2 cups crushed strawberries*
4 cups granulated sugar
1 package sure-jell pectin, powdered form
3/4 cup water

*Tip: For 2 cups crushed strawberries, use approximately 4 cups fresh strawberries, hulled, sliced and crushed.

1. Stir sugar into crushed strawberries and let sit for 10 minutes.

2. While strawberries are “sitting”, bring powdered pectin and water to a rolling boil, stirring constantly. Boil 1 minute.

3. Add while hot to strawberries. Stir about 3 minutes until sugar is dissolved.

4. Pour into sterile 1 cup (8 oz) containers that have a tight fitting lid. Do not place lid on containers.

5. Let stand for 24 hours at room temperature lightly covered with wax paper. You want any steam to escape as jam cools so don’t tightly cover the containers.

6. Tightly seal, removing as much air as possible. Keeps in refrigerator for 2 weeks or in the freezer for 6 months.

Makes about 3 cups.

See the short video below for good visual instructions.

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Mock Clotted Cream

A  yummy, inexpensive substitute for Clotted Cream or Devonshire Cream!

Makes approximately 2 1/2 cups.

1 (3 oz.) package cream cheese (equal to 1/3 cup)
1 cup heavy whipping cream
1 tsp. powdered sugar
1/2 tsp. butter flavoring

1. In an electric mixer, beat cream cheese at medium speed until creamy. Add powdered sugar and butter flavoring and beat well.

2. Gradually add the heavy whipping cream and continue beating until solid peaks form. Do not overbeat or cream will separate.

3. Handle gently and as little as possible. Turn gently into a plastic container, seal tightly and refrigerate until use. Will keep in the refrigerator for 5 days.

4. On the day of your tea party, transfer mock clotted cream to your serving bowls. Cover and keep refrigerated until you are ready to serve with the scones. This cream will separate if it sits on the table too long, so be sure to keep cold until used.

Tip: Butter flavoring can be found in the baking aisle of grocery stores, near extracts or from cake decorating supply stores such as Wilton Cake Supplies.

Gift Idea: Consider giving this recipe on a cute store bought or handmade recipe card as an inexpensive, but much appreciated, party favor!

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Lemon Curd

Lemon Curd
(makes 2 cups)

2 teaspoons of grated lemon peel (optional)
1 cup lemon juice
4 eggs, beaten
1/2 cup butter, cut in pieces
2 cups sugar

1. Combine lemon peel, lemon juice, eggs, butter and sugar in top of double-boiler.

2. Place over simmering water and stir until completely mixed and sugar is dissolved.

3. Continue to cook, stirring constantly, until thickened and smooth. (Indirect slow cooking is required so eggs don’t curdle the sauce.)

4. Pour while hot into an airtight, heat proof container. Cool completely and cover. Store in refrigerator for up to 4 weeks.

This is an excellent video for lemon curd technique whether you add the butter at the beginning or end. Start the video at about 5:04 for the Lemon Curd instruction.

SERVING TIP: Lemon Curd makes an excellent spread for scones, but it can also be used as a filling for tarts or between cake layers.

GIFT TIP: Give small jars or containers, either glass or plastice, of homemade lemon curd as a hostess gift or party favor. Your guests will be delighted!

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Brandy Fruit Sauce

Brandy Fruit Sauce
A classic recipe to create and cultivate your own authentic brandy sauce.

Brandy Fruit Sauce…Yum!

20 oz. can pineapple chunks, drained

14-16 oz can peach slices, drained

14-16 oz can apricot halves, drained & quartered

10 oz. jar maraschino cherries, drained, no stems

1 1/4 cups sugar

1 1/4 cups brandy (regular or fruit flavored

1. Combine all ingredients in a large, clean jar with a loose fitting lid. Stir gently with a wooden or plastic spoon.

2. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Do not cover tightly. Safety note: As the fermentation process produces gas, it needs to escape or jar will explode.

3. At this point, you can serve the sauce over ice cream, sherbet, pound cake or angel food cake for a regal dessert, or “feed” the jar as shown below. To keep the starter jar going, maintain at least 3 cups of it in jar at all times. Store at room temperature. Do not refrigerate.

Feed the Jar: Once every 2 weeks, stir in 1 cup sugar and one 14-16 oz. can of pineapple chunks, sliced peaches, sliced and quartered apricots OR maraschino cherries (10 oz. jar), well drained*. Stir gently. Cover and let stand for at least 3 days before using. Stir daily.

*Add a different fruit every two weeks to maintain a balanced mix. You should not have to add more brandy. You can delay feeding for a day or two, but you should not feed more often than every two weeks.

Share the Jar: Whenever you have more than 6 cups of fermented fruit, you may divide it into two portions of at least 3 cups each into 2 large clean jars. Do this just before a normal feeding, then go ahead and feed each portion. Give one portion to a friend with feeding instructions and keep the other.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.