Raspberry jam might just be my all time favourite, not least because it’s one of the easiest and quickest to make. But this year, I thought I’d spread my wings and try something a little different. On a recent trip to my local ‘Pick Your Own’ I happened upon some tummelberries. They’re a raspberry/blackberry hybrid with a wonderful deep-red colour and an intense flavour. While they’re a little more difficult to pick than the standard raspberry, before I knew it I had a kilo just begging to be turned into jam.
I’ve adapted my favourite raspberry jam recipe here, which is basically equal quantities of fruit to jam sugar. Obviously tummelberries are hard to come, but you can easily just use raspberries or indeed any other hybrid berry, such as loganberries or tayberries.
There are few things I love more than homemade jam and clotted cream piled onto scones straight from the over. Cream first of course. I’ve included my go-to scone recipe below. I’d never be so bold as to claim this is the ultimate recipe, but they’re certainly delicious and have a lovely rise to them..
Juice of a lemon
1kg jam sugar
1 vanilla pod
Start by sterilising your jars and put a plate in the freezer to chill.
Put half the tummelberries into a preserving pan or large heavy-based pot
Add the lemon juice and then using a potato masher, mash the berries to a pulp.
Cook gently for about 5 minutes.
Pour the pulp into a sieve placed over a bowl. Let the juices run through, and the using a wooden spoon, push the pulp through the sieve until all that’s left are the seeds.
Tip the juice and pulp back into the pot. Stir in the sugar. Split the vanilla pod and scrape out the seeds and add to the pot along with the vanilla pod and the remaining whole tummelberries.
Bring the mixture to a boil and let it boil rapidly for 5 minutes. At which point place a little on your chilled plate. Nudge it with your finger, and if it wrinkles and looks like jam then it’s ready. If not, continue boiling for a minute or so and try again. Alternatively you could use a thermometer. The jam is ready when it reaches 105C.
Spoon off the scum from the surface and then pour the jam into your sterilised jars and seal. It will keep in the jars for up to a year. Once opened keep in the fridge and consume within four weeks.
Simple Buttermilk Scones
350g self-raising flour
Pinch of salt
1 tsp baking powder
85g butter, cubed and chilled
3 tbsp sugar
175ml buttermilk (or 175ml milk with a squeeze of lemon and left to sit for a few minutes.
Beaten egg or milk for glazing
Heat the oven to 200C/gas mark 7 and place a baking tray into the oven.
Sift the self-raising flour, salt and baking powder into a large mixing bowl.
Add the butter and rub together using your fingers, until it resembles coarse sand.
Stir in the sugar, followed by the buttermilk.
Bring together to form a dough and tip it out onto a floured work surface. Fold the dough over itself a couple of times, working as little as possible.
Using rolling pin, roll out the dough to about 4cm thickness. Using a cutter, cut the dough into scones and then place on the heated baking tray. You may need to re-roll the dough to get as many scones out of it as you can. Brush the scones with either milk or egg and then bake for 10 minutes, by which point the scones should have risen and be a lovely golden colour.
Eat straight away with lots of jam and cream.
They can be stored for a few days in a air-tight container and reheated before serving.