Using ripe summer fruit for jam can feel indulgent when you’d rather be eating it fresh, but come autumn and winter you’ll be grateful for a jar of preserved sunshine. Making jam may seem intimidating because of the boiling sugar, but it’s actually straightforward: a few simple ingredients and basic technique will give you delicious results. Once you’re familiar with the process, you can mix and match flavours to suit your taste.
This recipe pairs strawberries with lime for a bright, zesty jam that’s perfect on scones or toast. The jam sets fairly softly, so it’s better suited to breakfast or cream tea than for cake fillings. I prefer a looser set for spreading and find it tastes fresher than a very firm jam.
Strawberries are low in natural pectin, so this recipe uses jam sugar (sugar with added pectin) to help achieve a reliable set. The lime does add some pectin as well, but using jam sugar gives extra assurance. You will also need 4–5 sterilised jars depending on size. (Sterilise jars thoroughly before use.)
The scones included here are a quick, basic version for when you want freshly baked scones in a hurry. They are soft and tender when handled lightly — aim for a slightly sticky dough and avoid overworking it. When cutting, press the cutter straight down without twisting to help the scones rise evenly. Brush only the tops with milk so the sides remain dry and the scones can lift properly.
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Strawberry Lime Jam & Quick, Easy Basic Scones
Ingredients
Jam:
- 800 g (28oz) strawberries (unprepared weight)
- 600 g (21oz) jam sugar (sugar with added pectin)
- finely grated zest and juice of three small limes
Scones:
- 450 g (3 + ¾ cups) self-raising flour
- 2 rounded tsp baking powder
- 130 g (½ cup + 1 Tablespoon) softened vegan block butter
- 70 g (⅓ cup) caster sugar
- about 240 ml (1 cup) unsweetened non-dairy milk
Instructions
Jam:
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Hull and chop the strawberries and place them in a deep, heavy-bottomed saucepan. Use a potato masher to roughly crush them, then stir in the jam sugar, lime zest and lime juice. Leave the mixture to macerate for about an hour to draw out the juices and dissolve the sugar.
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While the fruit is macerating, sterilise your jars — you will need around 4–5 depending on size — and place a couple of saucers in the freezer for testing the set.
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Gently heat the strawberry mixture until the sugar has fully dissolved, then increase the heat and bring it to a rolling boil. Boil hard for about 10 minutes, then remove from the heat and test the set by spooning a teaspoon of jam onto a frozen saucer. Wait 30 seconds and push at it with your finger — if the surface wrinkles and doesn’t rush back to fill the indentation, the jam is ready. If it’s not set, return to the boil for 2 more minutes and test again, repeating as needed.
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Skim off any scum that rises to the surface and discard it. Let the jam settle for about 10 minutes, then carefully ladle it into the hot sterilised jars and seal with the lids while still hot.
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Stored in a cool, dark place, the jam will keep for up to a year. Once opened, refrigerate and use within a few weeks for best flavour.
Scones:
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Preheat the oven to 220°C (200°C fan) / 425°F / gas mark 7 and line two baking trays with baking parchment.
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In a large bowl, mix the self-raising flour and baking powder. Rub in the softened vegan block butter until the mixture resembles fine breadcrumbs, then stir in the caster sugar.
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Pour most of the non-dairy milk into the flour and stir until a soft, slightly sticky dough forms. Add more milk a little at a time if needed; the dough should be moist but not wet.
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Turn the dough onto a lightly floured surface and gently pat or roll it to about 2cm thickness. Use a fluted cutter (5–10cm depending on desired size) and press straight down without twisting to cut the scones, then lift the cutter straight up to preserve the edges.
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Lightly press together any dough scraps, handling them as little as possible, re-roll and cut more scones.
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Arrange the scones on the prepared trays and brush only the tops with milk. Bake for 10 minutes for small scones or about 20 minutes for larger ones, until risen, golden and firm to the touch.
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Transfer the baked scones to a wire rack and cover with a clean tea towel while they cool to keep them soft. Once cooled, scones can be frozen for later use.
This recipe was shared with various food blogging events and communities. Enjoy your homemade strawberry lime jam and freshly baked scones with clotted cream or butter for a bright summery treat any time of year.