My kids refuse to eat fruit once its gone slightly soft and this creates such a waste, however to prevent this waste we either freeze or if there is enough make jam.
Now id love to say these strawberries came from my garden but alas, not a single strawberry made it through the doors this year, along with raspberry and sugar snap peas, My kids were just eating them off the plants like their own personal store cupboard.
But it doesn't matter if they were home grown or shop bought I hate waste. Whilst I do not mind given Crush a few left over berries if there is a large amount I need to do something more sustainable with them, and who doesn't love Jam especially with my absolute favourite accompaniment.....scones!
Strawberry Jam
- 500g Strawberries
- 375g Jam sugar
- Juice of a lemon
- Cover strawberries with sugar and leave for 15-20 minutes or ideally over night (hands up I don't always do overnight if I'm short of time or want the jam now!)
- Place a clean plate in the fridge. This will make sense later.
- On a low het add fruit and sugar to a deep pan with the lemon juice. stirring occasionally so that the sugar doesn't burn.
- When the sugar has dissolved turn up the heat and boil for 10 minutes and take of heat.
- To test if the jam is ready drop a small spoonful of jam onto the cold plate and push with your finger, if its still running, boil the jam for a few more minutes and retest. The jam should wrinkle up and stick to plate leaving a mark where you pushed it
- Allow the jam to cool for a few minutes before pouring into sterile Jars, leaving a gap at the top of each Jar. Seal lids on tightly, allow to cool at room temperature, before popping in the fridge.
Scones
- 350g Self raising flour
- 1tsp baking powder
- 3 tbsp caster sugar
- 90g vegan butter or margarine
- 180ml plant milk
- 1 tsp vanilla essence
- Zest and squeeze of lemon
- Handful of Dried fruit can be added, raisins, cherries, etc
- Pop all ingredients into a bowl and with clean hand rub together to form a dough. , trying not to overwork
- Gently roll dough to about an inch thick and using a cutter cut out scones, depending on cutter size to amount you will get. I usually make about 8.
- Place of a lined baking tray and brush with milk.
- Bake for 10 minutes at 160oC
- Allow to cool and serve with butter and strawberry jam, If feeling adventurous and good dollop of cream also goes down well.
Add comment
Comments