Strawberry Jam Biscuits Recipes

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

SIMPLE JAMMY BISCUITS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
• Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
• Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

FRESH STRAWBERRY JAM

Steps:

• Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
• Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
• Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
• Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.

BISCUIT AND STRAWBERRY JAM COBBLER

Steps:

• Heat oven to 375°F.
• In 3-quart saucepan, cook Jam ingredients over medium-high heat, stirring frequently, about 15 minutes or until mixture is thickened and reduced to about 3 cups. If desired, mash with potato masher. Remove from heat; set aside to cool slightly.
• Meanwhile, in medium bowl, stir Biscuit ingredients until just combined.
• Pour jam into ungreased 9-inch pie plate or 8-inch square pan. Top with 6 dollops biscuit dough. Sprinkle dough lightly with additional sugar as desired.
• Bake 25 to 30 minutes or until biscuits are baked through and golden brown. Serve warm.

STRAWBERRY JAM BISCUITS

Steps:

• Cook strawberries and sugar in a medium saucepan over mediumhigh heat, stirring occasionally, until jamlike in consistency, 12-15 minutes. Remove from heat; stir in lime zest and juice. Pour into a shallow bowl and let cool.
• Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 1/4 cups flour in a large bowl. Add butter and lime zest and blend with your fingertips until coarse crumbs form. Add buttermilk and, using a fork, mix until just combined. Transfer to a lightly floured surface. Gently knead just until a shaggy, moist dough forms, about 4 times.
• Roll out dough about 1/2" thick. Using a 2 1/2" biscuit cutter or inverted glass, cut out rounds. Gather scraps and repeat rolling and cutting until all dough is used.
• Place biscuits on a parchment-lined baking sheet. Using your thumb, make a large divot in the center of each biscuit; brush with egg and sprinkle liberally with raw sugar. Spoon a scant 1 teaspoon strawberry jam into each divot.
• Bake biscuits until golden brown, 18-22 minutes. Serve warm with vanilla ice cream, if using, and remaining jam.
• DO AHEAD: Jam can be made 3 days ahead. Cover and chill.

BISCUIT-AND-STRAWBERRY JAM COBBLER

Steps:

• Jam: Cook strawberries, sugar, and lemon juice in a large pot over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Let cool completely. (Jam can be stored in refrigerator for up to 3 days.)
• Biscuits: Meanwhile, preheat oven to 375 degrees with a rack in lower third and a baking sheet on rack below. Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of peas. Mix in cream with a fork until dough starts to come together but is still crumbly. Turn out onto a work surface; knead once or twice to make smooth. Pat dough into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges.
• Spread 3 cups jam in bottom of a 9 1/2-inch deep-dish pie plate or skillet. Arrange dough on top in a round, then brush with cream and sprinkle with sanding sugar. Bake until bubbling and golden (if top is browning too quickly, tent with foil), about 50 minutes. Let cool before serving with remaining jam and whipped cream.

STRAWBERRY JAM

Steps:

• Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
• Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
• Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
• When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
• Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
• Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
• Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
• Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

STRAWBERRY JAM

Steps:

• Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.
• Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees on a candy thermometer, about 30 minutes.
• Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.
• After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.

STRAWBERRY JAM MARZIPAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
• Bake in the preheated oven until browned, about 15 minutes.
• Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
• Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.