Strawberry season has to be my favourite time of the year. The juicy little red treats have summer written all over them. Which is why every year I make a batch of strawberry jam towards the end of the season. Not only is the jam more delicious than any supermarket kind, but when you dig into that jar of sweet strawberries on a cold winter’s day (this recipe will keep you stocked up throughout the cold months) you can think of the Berlin summer.
And what better way to enjoy the jam than with some freshly baked scones? This is a real British favourite of mine.
Ingredients: makes 4 jars of jam and 8 scones.
For the Strawberry Jam:
1 kg strawberries (hull and halve)
700g preservative sugar
Juice of half a lemon
For the Scones:
300g self raising flour
1 tbpsn baking powder
85g butter (cut into cubes)
175ml milk
50g caster sugar
2 large eggs
75g sultanas
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For the Strawberry Jam:
Place a small empty plate in the fridge (ready for testing purposes later).
In a large pan add the strawberries, sugar and lemon juice. Place on a medium heat and mix until all the sugar has dissolved. Once the sugar has dissolved put on a high heat for around 20 minutes.
After around 25 minutes lower the heat and mix well. Simmer gently for around 5 minutes and the bring back to the boil for another 10 minutes. After that take your plate out of the fridge and spoon a small amount of jam onto it. If the jam turns thick then it is ready. If it is still runny then keep on the boil for another 10 minutes and test again.
Once ready, take the pan off the heat and leave to set.
To sterilise the jars, wash them in soapy water, dry them and place in an oven for around 15 minutes. Take the jars out and then place to one side to cool.
Pour the jam into the jars, put the lid on tight and store in a cool/ dry place. This will keep you going for the next year!
For the Scones:
Pre-heat the oven to gas mark 7/ 220 C.
Add the flour and baking powder to a bowl. Add the butter and mix with your fingers until it resembles fine breadcrumbs. Then stir in the sugar and sultanas.
Beat the eggs and then add about half to the mixing bowl. Pour in the milk, gently mixing the mixture together as you pour the milk in. Keep mixing until you have a soft dough. The dough should be on the wet side.
Turn the dough out onto a flour dusted surface. Knead lightly and then roll out until about 1cm thick. Cut out the scones using a round cutter/ scone cutter. Repeat this process until all the dough is used up.
Place the scones onto a baking sheet. Lightly brush the tops with the remaining egg and place in the oven for around 12 -15 minutes or until risen and golden brown.
Leave to cool and then enjoy with some strawberry jam!
For more great recipes check out A Modern Rose website!
