1.3 kg (12 cups) strawberries
grated rind and juice of 1 orange
475ml (6 ½ cups) water
1.3 kg (6 ½ cups) castor sugar
a few drops of rosewater
Place the strawberries, orange rind and juice and water in a large pot. Bring to the boil, reduce the heat and simmer for 30 minutes.
Bring the mixture to the boil and cook for about 8 minutes, or until the jam reaches setting point (105*C).
Remove the pan from the heat and skim off any scum from the surface using a slotted spoon. Leave to cool for 5 minutes and stir in the rosewater.
Pour the jam into warmed sterilised jars and seal. Leave the jars to cool completely, then label and store in a cool, dark place.
Serve with scones.
The word “scone” is believed by some to come from the Gaelic word sgonn, meaning “large mouthful”. Whether plain or flavoured, scones have long been a teatime favourite. Quickly made, they are ideal for serving to unexpected guests.
Pre-heat oven to 220*C
125 g butter
500 g self-raising flour
1 ml (1/4 teaspoon salt)
125 ml – 150 ml milk
Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs. Add the salt. Mix in the beaten eggs and the milk to make a soft dough, adding more milk if necessary.
Pat or roll out the dough lightly until it is about 1,5 cm thick, and then cut into 4 mm rounds with a pastry cutter. Bake in a preheated oven (220*C) for 12-15 minutes.
YUM Greetings from Esther