Easy Strawberry Jelly with Scones
An easy Strawberry Jelly with Scones recipe, doesn't that sound like a perfect treat for a High Tea? The strawberry jam is made with fresh strawberries, and the recipe is really simple. Serve the creamy scones still warm from the oven with clotted cream and a jar of strawberry jelly. After this, you want a high tea every day, that's for sure!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- round cutter 2 inch (5 cm) diameter
- Mason jars
- Cheese cloth
- sieve
Ingredients
Strawberry jelly with pieces of strawberry
- 2½ cups strawberries for the jelly: washed, crowned, halved
- 1 cup water
- 2½ cups jam sugar
- 1 cup strawberries for the filling: washed, crowned and cut into quarters
Scones
- 2 tablespoons butter grated and cooled 15 minutes in the freezer
- 1¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk cold
- 1 tablespoon milk brush
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation of strawberry jelly with pieces of strawberry
- Sterilize the jars and lids and set them ready to fill.
- Put a sieve on top of a bowl. Put some cheesecloth in the sieve.
Preparation scones
- Preheat the oven to
465 °F or 
430 °F - Grate two tablespoons of cold butter and put the grated butter in the fridge for at least 15 minutes.2 tablespoons butter
Strawberry jelly with pieces of strawberry
- Put strawberries for the jelly in a pan together with the jam sugar, and water. Cook for 15 minutes on low heat.2½ cups strawberries , 1 cup water, 2½ cups jam sugar
- Check via the cold plate method if the jelly is done (see tips)
- Place a cloth in a sieve and sieve the jelly.
- Mix with the strawberry pieces and pour into jars.1 cup strawberries
Scones
- Sift flour, baking powder and salt three times. This makes the scone even lighter.1¼ cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Rub the frozen butter through the bowl with dry ingredients until you get coarse breadcrumbs (pea size).
- Pour in the milk at once and mix until you get a sticky dough. The moister the dough, the lighter the scones will become!½ cup milk
- Place the dough on a lightly floured surface and lightly flour the top of the dough. To make the dough more homogeneous, knead the dough gently 4 to 5 times until the dough feels soft. No more kneading!
- Fold the dough from top to bottom to get a layered effect in your scones. Do this a total of 5 times.
- Press the dough into a rectangle of about 6 x 4 inches, 1 inch thick (15 by 10 cm (2 cm thick)).
- Take the cookie cutter and press it into a bowl with flour.
- Press a scone out of the dough (do not turn the cutter; otherwise, the layers will mix) and carefully place the scones on a baking sheet.
- When all the scones are out, and there is still some dough left, fold the remaining dough again and press some more scones with the cutter.
- Brush the top with milk and bake for 10 minutes in the hot oven.1 tablespoon milk
NOTES
1. Sugar with Pectin - Pectin turns your fruit syrup into jelly. There is not much pectin in strawberries. That's why you use jelly sugar. If you can't get the jelly sugar, use the juice of 2 lemons and add it to the pan with strawberries.
2. Strawberries - Use fresh strawberries. Strawberries are best in late spring and summer. Outside of this time, they may taste watery. Replace the strawberries with red currants or raspberries for delicious fruit jelly.
3. Cold plate method * - You put a cold plate in the refrigerator to see if the jelly has already boiled down enough. After the indicated time, remove the cold plate from the fridge and let a drop of jelly fall on top. If it stiffens immediately, the heat can be turned off. If the jelly still runs, it should continue to boil for a few minutes. Then test again and continue until the point is reached that the jelly sets immediately. Put the plate back in the fridge in between to keep it cold.
4. Sterilize Jam Jars - Sterilize the jars and lids. You can do this by washing them in the dishwasher. You can also bring a pan of water to the boil and immerse the jars and lids in boiling water for 2 minutes. Then, place them upside down on a clean tea towel until used. If you do not use them for a longer time, turn the lids on when the jars have cooled down.
5. Oven - When you use a conventional oven, set the temperature to 465 °F (240 °C). In a convection oven, 430 °F (220 °C) is sufficient.
6. Storage
- Scones - Make the scones in the morning and keep them covered in the refrigerator on a baking sheet. Then, you only have to put them in the oven to bake.
- Strawberry jelly - Provided the jars are properly sterilized and sealed, this jelly can be stored in the refrigerator for one week. You can also freeze the jelly. In that case, you can keep it for three months.
Nutrition
Calories: 298kcal | Carbohydrates: 79g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 240mg | Fiber: 5g | Sugar: 41g | Vitamin A: 166IU | Vitamin C: 50mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
