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Pre-heat your oven to 175°F (80°C).
Pour your cream into a large 9x14in oven safe dish.
Place in the center of the oven and bake for a full 12 hours.
After the 12 hours remove your dish from the oven.
Pour around 1-2 inches of cream into a heat/shock-resistant dish then put the bowl into your pot.
Fill the inner pot of your slow cooker/Crock Pot/ Instant Pot with 1-2 inches of water.
Cook with the lid on at the lowest setting or 175°F/80°C for 12 hours.
Pour cream into a large heavy-bottomed and non reactive pan.
Cook the cream at the lowest heat for roughly 30 minutes, stirring every so often.
Once the cream has been reduced by roughly ⅓ or it forms a bubbly and yellow surface, remove from the heat and set aside to cool.
Allow to cool at room temperature then cover and put in the fridge overnight for it to set.
The next day, spoon the firm clotted cream into a jar leaving the liquid that has separated behind.
Spread the clotted cream on scones with jam.
Store your clotted cream in an airtight container in the fridge for up to 5 days.