The farmer’s market had some fantastic looking berries this weekend, so I stocked up and made jam this morning. Berry jam is easy to make as there is no peeling, chopping or long list of ingredients. I make old fashioned jam (no pectin) so it’s just berries and sugar that you cook down until it gels. With this recipe you can use any combination of berries, the ratio remains 9 cups berries to 6 cups sugar. While my jam was processing, I quickly whipped up some scones to have with. This is a very basic scone recipe – you can substitute any dried fruit for the raisins or completely leave them out.
I used 2 containers raspberries and 1 container each blueberries and blackberries.
Get your jars ready, your lids ready, mash up those berries, add the sugar and bring to a boil. Proper food preservation is a science, please visit the Bernardin website for complete instructions, how-to and recipes.
Next the raisin scones. Combine dry ingredients, cut in cold butter, pour in buttermilk. Last add raisins. Dump on to a floured surface, and cut into wedges or rounds. I bake mine in my cast iron skillet, but feel free to use a cookie sheet. 425F for about 20 minutes or browned.
- 2 cups flour
- 1/4 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cold cubed butter (vegans use chilled vegetable shortening)
- 1 cup buttermilk or soured milk (vegans make soured almond milk)
- 1/2 cup raisins or other dried fruit or berry
Now split those scones and spoon on the jam…