One of the joys of making jam with home grown fruit, is the creation of a preserve I can use in my baking. This month I’ve been making jars of Strawberry and Apple Jam. Combined with clotted cream they will fill up to two hundred Devonshire Splits for a Cream Tea, at the inaugural Vaughan Williams Festival in August.
Also known as Chudleighs, a market town in Devon, Devonshire Splits are small sweet buns with a pale golden crust and a light texture, an enriched dough made from strong white flour. Once baked they are covered with a dusting of icing sugar and when cold split down the middle and filled with jam and cream. In a recent conversation with a fellow tutor from Frogmary Cookery School, Devonshire Splits were deemed a favourite indulgence, rather like eating an occasional ice-cream.
They are popular as an alternative to a cream tea with scones, and because they are filled split down the middle, it avoids having the recurring scone debate about jam or cream first. For someone who struggles to bake identical scones in large quantities, multiple Devonshire Splits is straightforward.
Strawberry and Apple Jam
An economical jam and an easy setter with the addition of pectin rich apples, to balance the pectin poor strawberries.
1.134kg hulled strawberries
450g cooking apples
1.4kg granulated cane sugar
- Peel, core and thinly slice the cooking apples. Place in a lidded saucepan and cover with 100ml water. Bring to the boil then turn the heat down and simmer until the apples are pulped. Mash the pulp, and weigh out 225g.
- Warm the sugar in a pre-heated oven, 140C.
- Simmer the strawberries in a large preserving pan for about 15 minutes. Mash the strawberries and add the apple pulp.
- Add the sugar and stir to dissolve. Don’t rush this stage, make sure the sugar has dissolved before bringing the pan to a rolling boil.
- Test for a set after 7 minutes, using the flake or thermometer test. Once setting point is reached, turn off the heat and leave the jam to stand for 10 minutes. Remove any scum with a spoon.
- Pour the jam into clean, warm jars up to the brim and seal with new screw top lids. Leave the jars upright and undisturbed until cold.