I cannot tell you the joy I experienced seeing you have your cream tea with the jam first.
This also looks damn delicious!
I’ve had a hard day. This image brings me immense joy. Thank you!
I’ve always thought raspberries to be superior to strawberries in all things.
It goes: raspberries > cherries > strawberries.
Had 2 with blueberry jam today I recommend it highly, had cherry last week but the Mrs polished that off 🫣
Absolutely love cherry jam on a scone. Something about how both cherry and raspberry jam have an extra edge of sharpness is just 👌
The Police are on their way! 😅
Sometimes I’m told I was a wonderful mistake
And raspberry jam to pancakes 👍
Wait till you try blackcurrant jam
You’re clearly deluded because it’s cream first
I want to try lemon curd on one 😋
Top tear jam is plums, and none of that Victoria plum nonsense, I’m talking damsons and wild cherry plums, they’re more sour than raspberry jam and not as sweet as strawberry jam, and best of all, no seeds stuck in your teeth!
All washed down with a nice cup of wood preservative.
I’ll happily put any jam available on a scone. No jam is mistakenly put on a scone in my book.
Scone + any jam & cream is going to be good. While strawberry is my favourite I also enjoy raspberry and apricot.
You could stand the spoon upright in that brew!
My signature dish is orange and ginger scones with clotted cream and cherry jam. Bliss.
As a Devonian I hope you step on many legos barefoot
While obviously his later ‘predictions’ were complete bullshit, Nostradamus’ first book (*EXCELLENT & USEFUL Treatise to all Needed who want Knowledge of Several Exquisite Recipes … Newly Composed by Master Michel de Nostredame, Doctor of Medicine in the city of Salon de Craux en Provence*) was a pleasant little recipe book published in 1555, and it has a very good cherry jam recipe in it. So his writings weren’t a -complete- waste of time.
I gave it a crack a few years ago, and it was grand.
*To do Jelly of Cherryes that is so Clear & Vermillion like a fine Rubey, & of Goodness, Taste & Virtue Excellent, that the Cherryes will Preserve Long in Perfection without adding anything but the Fruit: & will be fit to present to a King for their Supreme Excellence, Or, Another Way to make Jelly of Cherryes, that is more Delicate than the First but it is more Dear & is for Great Lords*
* Take Cherryes the most Beautiful & most Rype that can be found, in the quantity you wish, and remove the Foot […] if the Cherryes are not Rype, that they are Green even a Bit, they will be so Sour that they will cause Stupefaction to your Teeth
* Take Sugar that is Nice & put it in coarse Powder & place in a Pan & it should have weight of two Pounds, & take Cherryes that you have removed the Foot, the Weight of Six or Seven Pounds, and Grate and Rub them Coarseley with Clean Hands
* Place in the Pan where the Sugar is and Place on the Fire to Boil until Half, moving with a clean Stick
* and when they have so Boiled you will Pour them through a Clean and Tight Cloth and then Press them
* When all has been well pressed and that only the Bones & Bark remains, take what will have come out & will Boil it in another Pan on low fire Watching all the Time if it is Cooked : because it will Reduce much & taking Always with the Paddle or Silver Spoon to see if it is Cookes.
* Keep away from giving it too much fire as it would go over or burn itself: as it is better for the Jelly to be a little Green than too Cooked: because when Stored its Sugar makes it Dry
* When you will see that it is Cooked, that is a drop put on Marble, the drop remains tight and Round without Falling neither here nore there, or placed on a piece of tin or on a Knife or Glass the drop will be as Vermillion as a perfect Claret Wine
* When it is Cooked you will put it in little Jars of Glass or Wood like you would Quince Jelly. And when your Jelly will be Colde and Tight, you will have a Mode and Type of Jelly that you can’t have Better Jelly of Cherryes, nor more Excellent in Beauty and Goodness
* You will place it in Glass Jars not too Deep: & leave it cool down, and if afterwards you look through the Sun’s light you will find it as Beautiful as a Ruby. You have to show or give to some great Prince or high Lord when they will be angry with the Heat or otherwise altered they will find the Jam hearty & Delicious & Without Defects. And if you do it like I have put on Paper, undoubtedly you will do a Jelly in all Perfection
Cherry / Raspberry jam on a scone is a top choice!
Wait till you try it with mascarpone and lemon curd 😉
It was serendipity.
Try Visne jam (sour cherry)
There are so many great jams! I love apricot or blackcurrant!
25 comments
I cannot tell you the joy I experienced seeing you have your cream tea with the jam first.
This also looks damn delicious!
I’ve had a hard day. This image brings me immense joy. Thank you!
I’ve always thought raspberries to be superior to strawberries in all things.
It goes: raspberries > cherries > strawberries.
Had 2 with blueberry jam today I recommend it highly, had cherry last week but the Mrs polished that off 🫣
Absolutely love cherry jam on a scone. Something about how both cherry and raspberry jam have an extra edge of sharpness is just 👌
The Police are on their way! 😅
Sometimes I’m told I was a wonderful mistake
And raspberry jam to pancakes 👍
Wait till you try blackcurrant jam
You’re clearly deluded because it’s cream first
I want to try lemon curd on one 😋
Top tear jam is plums, and none of that Victoria plum nonsense, I’m talking damsons and wild cherry plums, they’re more sour than raspberry jam and not as sweet as strawberry jam, and best of all, no seeds stuck in your teeth!
All washed down with a nice cup of wood preservative.
I’ll happily put any jam available on a scone. No jam is mistakenly put on a scone in my book.
Scone + any jam & cream is going to be good. While strawberry is my favourite I also enjoy raspberry and apricot.
You could stand the spoon upright in that brew!
My signature dish is orange and ginger scones with clotted cream and cherry jam. Bliss.
As a Devonian I hope you step on many legos barefoot
While obviously his later ‘predictions’ were complete bullshit, Nostradamus’ first book (*EXCELLENT & USEFUL Treatise to all Needed who want Knowledge of Several Exquisite Recipes … Newly Composed by Master Michel de Nostredame, Doctor of Medicine in the city of Salon de Craux en Provence*) was a pleasant little recipe book published in 1555, and it has a very good cherry jam recipe in it. So his writings weren’t a -complete- waste of time.
I gave it a crack a few years ago, and it was grand.
___________
* In the [original French](https://imgur.com/a/6gMDsO2)
___________
*To do Jelly of Cherryes that is so Clear & Vermillion like a fine Rubey, & of Goodness, Taste & Virtue Excellent, that the Cherryes will Preserve Long in Perfection without adding anything but the Fruit: & will be fit to present to a King for their Supreme Excellence, Or, Another Way to make Jelly of Cherryes, that is more Delicate than the First but it is more Dear & is for Great Lords*
* Take Cherryes the most Beautiful & most Rype that can be found, in the quantity you wish, and remove the Foot […] if the Cherryes are not Rype, that they are Green even a Bit, they will be so Sour that they will cause Stupefaction to your Teeth
* Take Sugar that is Nice & put it in coarse Powder & place in a Pan & it should have weight of two Pounds, & take Cherryes that you have removed the Foot, the Weight of Six or Seven Pounds, and Grate and Rub them Coarseley with Clean Hands
* Place in the Pan where the Sugar is and Place on the Fire to Boil until Half, moving with a clean Stick
* and when they have so Boiled you will Pour them through a Clean and Tight Cloth and then Press them
* When all has been well pressed and that only the Bones & Bark remains, take what will have come out & will Boil it in another Pan on low fire Watching all the Time if it is Cooked : because it will Reduce much & taking Always with the Paddle or Silver Spoon to see if it is Cookes.
* Keep away from giving it too much fire as it would go over or burn itself: as it is better for the Jelly to be a little Green than too Cooked: because when Stored its Sugar makes it Dry
* When you will see that it is Cooked, that is a drop put on Marble, the drop remains tight and Round without Falling neither here nore there, or placed on a piece of tin or on a Knife or Glass the drop will be as Vermillion as a perfect Claret Wine
* When it is Cooked you will put it in little Jars of Glass or Wood like you would Quince Jelly. And when your Jelly will be Colde and Tight, you will have a Mode and Type of Jelly that you can’t have Better Jelly of Cherryes, nor more Excellent in Beauty and Goodness
* You will place it in Glass Jars not too Deep: & leave it cool down, and if afterwards you look through the Sun’s light you will find it as Beautiful as a Ruby. You have to show or give to some great Prince or high Lord when they will be angry with the Heat or otherwise altered they will find the Jam hearty & Delicious & Without Defects. And if you do it like I have put on Paper, undoubtedly you will do a Jelly in all Perfection
Cherry / Raspberry jam on a scone is a top choice!
Wait till you try it with mascarpone and lemon curd 😉
It was serendipity.
Try Visne jam (sour cherry)
There are so many great jams! I love apricot or blackcurrant!
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