Place a large heatproof bowl over a large saucepan of water (make sure the water is not touching the bottom of the bowl.

Add the cream to the bowl and bring the water to a simmer.

Using a candy thermometer, bring the temperature of the cream to 180 degrees F (82 degrees C) and maintain that temperature for 1 hour.

After 1 hour, turn off the heat and remove the bowl from the boiler. Allow to cool, then wrap the bowl with plastic wrap and refrigerate for 8-12 hours.

Skim the clotted cream off the top and put into a container with a lid.

Serve on a warm scone with strawberry jam. Notes