Simple Strawberry Jam and DIY Crème Fraîche

Contrary to common belief, you don’t need vast quantities of berries and an afternoon of free time to make jam—it’s easy to cook up enough for a jar in a single frying pan, and the large surface area helps mashed berries transform quickly into jam.

Clotted cream (also called Devonshire cream) is a luxuriously rich topping favoured by the Brits as a dressing for scones, but it can be hard to find in Canada. Crème fraîche makes a simple (and slightly lighter) substitute.

  • By Julie van Rosendaal
  • May 7, 2014
Image Author: Janis Nicolay


    Simple Strawberry Jam

    4 cups strawberries, hulled, or raspberries

    ½ cup sugar

    Juice of half a lemon (about 1 tbsp)


    DIY Crème Fraîche

    2 tbsp buttermilk

    1 cup heavy (whipping) cream


    Simple Strawberry Jam

    In a bowl, roughly mash berries with a potato masher (you may need to lean into it at first to get them going) or squeeze them with your fingers.

    Put mashed berries into a large skillet with sugar and lemon juice and cook over medium-high heat, stirring often and breaking up large chunks of berry with your spoon, until mixture thickens and your spoon leaves a trail across the bottom of the pan.

    Pour into a jar and cool. Will keep in the fridge for about a month.

    DIY Crème Fraîche

    Stir 2 tbsp buttermilk into 1 cup heavy (whipping) cream and let it sit on the countertop for 12–18 hours.

    Stir and refrigerate; it will keep for up to a week.


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