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This is a jam made without the addition of pectin, so less sugar is required than a regular recipe, bringing out even more luscious strawberry flavour. If you can, use freshly-picked strawberries for the best results.
Makes about 6 8-ounce jars of jam.
For the jam:
In a large saucepot, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon. Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes. Add butter and bring to a vigorous boil, stirring often and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate. Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam. Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to ¼ -inch from the top. Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes. Remove jars with tongs and let cool upright. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
Any jars that do not achieve a proper seal should be refrigerated.
For the lemon cream scones:
Preheat oven to 375 °F. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together ¾ cup cream and vanilla and add to dough. Mix just until dough comes together.
Turn dough onto a lightly floured surface. Roll dough twice to and inch thick, each time folding in half (this is the secret to a flaky scone). Roll dough to ¾-1 inch thick and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.
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