Everything Strawberries - Jam, Ice Cream, Scones

My sisters and I bought lots and lots of strawberries from our recent holiday in Cameron Highlands. If you read my preceded post, our local strawberries come from this beautiful highland.  The strawberries are not super sweet but very flavorful - some sweetness with tangy sourness and very very juicy.  We love it.  I made jam and ice cream from it.  I freeze the strawberries first so that it can last to the weekend to make the jam and ice cream.

 Juicy red Strawberries.  It's more flavorful from the imported ones. Yummy.

Here's how to make the jam.  My sis taught me how.

1. Place the strawberries in a deep sauce pan and crushed it with a fork.  You don't need to puree it as I like  bits of chunky berries in the jam.  As you cook it, it will be soft.

 2. Boil with sugar to your taste until it thickens.  I only made about 1.5 kilos of the strawberries.  This takes about 40mins depending on the consistency that you want.  I cooked this till slightly thicken but a bit runny as it will set more when cooled.

 Look at the color...isn't it beautiful.

 I saved  some for ice cream...puree the strawberries with some sugar to your taste, chill overnight.  Churn it in the ice cream maker with 1 1/2 cup of whipped cream and a tablespoon of kirsch.  Freeze.

 Topped with some strawberry jam.

So, when you have homemade strawberry jam, what goes well with it?  Scones...yes!

 1. Mix 2 cups self raising flour with 2 tsp caster sugar

2. Rub in 20g butter to resemble breadcrumbs

3. Stir in 3/4 cup milk to mix to a soft sticky batter (add more milk if needed).

4. Turn dough into lightly floured surface and knead lightly until smooth.

5. Roll dough into 2 cm thickness and cut into 5 cm round molds, place scones on prepared pan lined with parchment paper.

6. Brush scones with a little extra milk and bake in very hot oven 230d C for 15 mins. 

Yields 10.

 Care for some tea?? ..serve with whipped cream and homemade strawberry jam...a perfect afternoon tea indeed!