Strawberry Balsamic Jam with Lemon Lavender Buttermilk Scones

I did a web search for a balsamic jam recipe and found one on a blog titled Dinner Party. Remember all the strawberries I picked, well, they went into this jam. I found the recipe very easy to make and delicious! They suggested using pectin, which I did. I let my berries macerate in the sugar overnight as well. I was able to get four 8oz jars of jam and will make another batch with the berries I froze. To go with the jam I made scones from a recipe I adapted from Cooking Light. The lemon and lavender complimented the jam nicely.



























Strawberry Balsamic Jam
Ingredients
2.2 lbs strawberries, washed, tops removed
4 3/4 cups sugar
2 tbs fruit pectin, half a package
3 tbsp lemon juice
4 tbsp balsamic vinegar

Place the strawberries and sugar in a non-reactive saucepan. Stir to combine, then cover and stand for a few hours. I put mine in a glass bowl to sit overnight in the fridge. Bring the berries out and let them come to room temperature before cooking.

Add the lemon juice, balsamic vinegar and pectin and bring to the boil. Boil for 15 to 20 minutes until setting point is reached. I had to cook mine much longer. To test for the setting point, have a plate chilling in the freezer. Place a few drops of jam on the chilled plate. If the drops form a "skin" and wrinkle a bit when touched, it is set. Skim off any foam and let the jam sit off the heat for 5 minutes. Pour into sterilized jars. Process 15 minutes in a boiling water canner.

For more canning tips go to Pick your own.org. You will find step by step instructions there.

Lemon Lavender Buttermilk Scones

Ingredients
3 cups cake flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3/4 cup low-fat buttermilk
1/2 tsp dried lavender, finely chopped
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon cake flour
1 large egg white, lightly beaten
1 teaspoon sugar (I used white sanding sugar)

Preheat oven to 350°.
Add the dried lavender to the buttermilk and stir to combine. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Place 3 cups flour, 2 tablespoons sugar, baking powder, and salt in a food processor; pulse 2 to 3 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Add buttermilk mixture, rind, and lemon juice; pulse until just combined.

Scrape dough onto a lightly floured surface with a rubber spatula; sprinkle with 1 teaspoon flour (dough will be soft).
With floured hands, pat dough into a 4-inch circle; place on a baking sheet lined with parchment paper (I prefer a silpat). Pat dough into an 8-inch circle. Cut dough into 10 wedges, cutting into but not through dough.

Brush egg white over dough; sprinkle with 1 teaspoon sugar. Bake at 350° for 25 minutes or until golden. Cool on a wire rack.

This made for a lovely Sunday breakfast out on the patio in the garden!