This seasons fruit - full fruit no pips!
All of our jams are taken from recipe books dated back early 1900s. You can't beat Grandma's original recipes and methods but we do try to cut out as much sugar as possible but its hard to get to setting point so unfortunately its back to the way Grandma made it. Naturally it's full of fruit sugar and no other additives.
Warning. This product may contain peanut residue.
One of the most exciting memories from my childhood involved my grandmother, a trip in the car to Cambridge, and (of course!) food. Every few months we would pile into the car and head towards a little tea shop just north-west of Cambridge where they specialised in Devonshire Teas. The main ingredient of a Devonshire Tea was a scone served with large amounts of jam (usually strawberry or apricot) and an even larger amount of whipped cream on top. I would always eat two because one was never enough.
The very sight of this jam catapulted me straight into my own past; I could think of no way better to review it that to replicate one of those special treats. I was too busy to make scones. (Ok, the real reason - I love cooking and will try anything once, but I have always been a bit of a failure when it comes to baking scones.) However, our local supermarket sells beautiful home-made scones so I cheated and bought them. We decided on the cheese variety rather than the plain because cheese does go well with jam of any kind.
I opened the apricot jam to check that it measured up to my standards. Three teaspoons later I was convinced. It was exactly as I remembered our tea shop jam; it contained nothing but apricots and sugar, and was perfect in every way. I hastily put it away before I could finish the whole jar and have nothing left to put on the scones! Despite the urge to check it again, I resisted - my aunt and cousins were expecting us for lunch and my plan was to take the ingredients and assemble them there so we could all give our opinion.
I was very proud of myself; we arrived at their house with the rest of the jar intact! While I whipped the cream, my cousins split the scones in half and warmed them ready for the treat. And a treat it was. Every single person was back for a second scone; I did not hear one negative comment. They had all been with me on those trips to that tea shop, and had the same memories that I do. They also reminded me that my grandmother actually made her own apricot jam occasionally, and always put almonds in it. But I don't remember ever having a Devonshire Tea at home; that treat was reserved for special outings.
We discussed what else we could make with the jam. Top of the list was a jam tart, the sort with thin pastry and lots of jam on top; a close second was fresh home baked bread, straight from the oven and served with plenty of butter and jam. I can imagine the second choice being quite indigestible, but I would be willing to try it anyway in the name of science. And the third choice was as an accompaniment to cold meat or a chicken roast. But we came up with many more ideas. We might need to get a second jar and do some more experimenting.
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