|heavy cream, cold|
In the bowl of a stand mixer, pour the cream and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)
Starting on low speed, gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the jam and whip just until stiff peaks form when the beater is raised. Use at once.