RECIPE: EASY FRESH STRAWBERRY JAM

When fresh strawberries are in season, I always make jam! I usually make a quick one pan jam. Fresh strawberry jam is so good on toast, biscuits, ice cream, pound cake, or spooned on top of a beautiful Pavlova and it only takes about 15 minutes or so- depending on how ripe or how juicy your strawberries are.

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QUICK STRAWBERRY JAM RECIPE (AKA ONE PAN JAM)

1-quart fresh local strawberries, hulled and sliced in half

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

Tiny pinch of fine salt, optional

Splash of Chambord, optional

In a large skillet, add strawberries and stir in sugar and lemon juice. Cook and reduce the liquid over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. If desired, skim the foam off the top and discard. Continue to cook until the liquid reduces by two thirds.

If using it, add salt and stir. If adding the Chambord, now is the time to add it. Add a splash and cook for a minute or flame it, if you are the dramatic sort and you have a fire extinguisher nearby.

Transfer to heatproof jar and cool. Keeps in fridge for 10 days up to two weeks.

RECIPE: BUTTER SWIM CINNAMON BISCUITS

BUTTER SWIM CINNAMON BISCUITS

8x8 heatproof dish

1/2 cup butter
Filling

1/3 cup dark brown sugar

1 tablespoon ground cinnamon

1 1/4 cups heavy cream, divided

Biscuits

2 1/2 cups all-purpose flour

3 tablespoons white sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt1 cup whole buttermilk

Glaze

1 1/2 cup Confectioners sugar

3 ounces cream cheese, softened

DIRECTIONS

Preheat the oven to 425 degrees F

Place butter in an 8x8-inch baking dish and put it in the oven until the butter melts. Set aside.

Stir the brown sugar, cinnamon, and 2 tablespoons heavy cream together in a small bowl until smooth and set aside.

Whisk the dry ingredients: flour, sugar, baking powder, and salt together in a bowl. Add 1 cup each heavy cream and buttermilk and stir until completely combined.

Divide the batter in half. It will be thick, so work quickly to spread the first 1/2 of the batter out as evenly as possible on the bottom. Yes- on top of the butter.

Spoon the brown sugar mixture evenly over the batter. Top with remaining batter.

Use a knife to score batter into 9 squares.

Bake until biscuits are evenly browned and cooked through, about 25 to 27 minutes.

While it bakes, whisk the Confectioners sugar and cream cheese together with a few drops of the remaining heavy cream as needed until it is the consistency you want. Set aside.

When the biscuits are done, spread the icing evenly over hot biscuits. Serve immediately.

RECIPE: CRANBERRY ORANGE SCONES

Cranberries are not just for the holidays… I love the dried cranberries all year long. While I use the Craisins dried cranberries in this recipe, you can use something else if you prefer but do not use frozen fruit. Fresh cherries and fresh blueberries work very well. Enjoy!

CRANBERRY ORANGE SCONES

1 3/4 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter. cut into pieces

6 tablespoons half-and-half

1 large egg, beaten

1/2 cup dried cranberries

1 teaspoon orange zest (save orange for the glaze)

Orange Glaze

1 cup (120g) Confectioners' sugar

2-3 Tablespoons (30-45ml) fresh orange juice

Directions:

Preheat oven to 400ª F. Line a baking sheet with parchment paper.

In a bowl by hand, blend together flour, sugar, baking powder, salt, and butter.

Add the half and half, beaten egg, cranberries, and 1/3 teaspoon orange zest; mix until the dough holds together.

Turn the dough out onto a lightly floured surface. Pat the dough into a ½” round circle and fold both sides to the middle. Pat it out into a circle and repeat two more times. Use flour as needed to keep the dough from sticking but do not over flour- it will result in dry scones.

Pat the dough out again to a 1/2-inch-thick round. Cut into 8 wedges or use a biscuit cutter and cut into rounds, if you prefer.

Transfer the wedges to the prepared baking sheet. Bake for 14 minutes or until golden brown. When they come out of the oven, brush with a small amount of melted butter and sprinkle with a tiny amount of sugar.

Serve warm with butter, jam, clotted cream, or your favorite fruit compote.

These can also be frozen and baked at a later time.