There are many items that you’ll find yourself using at almost every tea. I’ll include them in this category instead of listing them in each group of recipes. So far we’ve used Strawberry Preserves and Devonshire or Clotted Cream.
Strawberry Preserves
It is such a treat for tea guests to have homemade preserves for their scones. Everyone will appreciate the effort you’ve made. You could make freezer preserves but jarred is so much better.
8 cups strawberries, cut into pieces
6 cups sugar
Combine the strawberries and sugar in a large pot and bring to a boil. Stir occasionally until all the sugar dissolves. Cook until thick, about 40 minutes. Keep stirring often and watch that it doesn’t scorch.
Ladle the hot preserves into sterilized jars, put on the lids and screw bands.
Process the jars in a boiling water bath, 5 minutes for half-pints, 10 minutes for pints.
Mock Clotted Cream
It gets thick like the real thing.
3 ounces cream cheese
1 tablespoon sugar
1/8 teaspoon salt
1 cup heavy cream
Combine all ingredients. Beat with electric mixer until stiff. Store in the refrigerator for at least one hour.
Strawberry Preserves
It is such a treat for tea guests to have homemade preserves for their scones. Everyone will appreciate the effort you’ve made. You could make freezer preserves but jarred is so much better.
8 cups strawberries, cut into pieces
6 cups sugar
Combine the strawberries and sugar in a large pot and bring to a boil. Stir occasionally until all the sugar dissolves. Cook until thick, about 40 minutes. Keep stirring often and watch that it doesn’t scorch.
Ladle the hot preserves into sterilized jars, put on the lids and screw bands.
Process the jars in a boiling water bath, 5 minutes for half-pints, 10 minutes for pints.
Mock Clotted Cream
It gets thick like the real thing.
3 ounces cream cheese
1 tablespoon sugar
1/8 teaspoon salt
1 cup heavy cream
Combine all ingredients. Beat with electric mixer until stiff. Store in the refrigerator for at least one hour.
