Vegan MoFo Day 8: Jam & Scones

Today’s prompt got me to make jam from scratch for the first time, because you can’t have scones without jam!

Specifically, boysenberry jam. Fresh from the market. Would Mary Berry approve? I don’t know. But Simon & Garfunkel would be into it.

A photo of Mary Berry holding up a cup of tea and smiling against a background of pink and white roses. Text boxes are superimposed with the quotes: "I prefer boysenberry more than any ordinary jam" and "I'm a Citizens for Boysenberry Jam fan"
Above: I made this in PowerPoint. I am a dork.

I didn’t use a recipe, but consulted the google machine for information on general cooking methodology and sugar-to-fruit ratios (settled on 1:2 by weight). I mashed the berries, I stirred in some sugar, I added a little lemon zest and juice, and I let it simmer for maybe an hour so it reduced. Three pints of fresh berries turned into about two cups of jam. I popped it in the freezer ’cause I can’t be bothered to can.

Above: Freshly-baked mini scones.

For the scones, I relied on this recipe that specified a preference for English-style scones vs. American. My main experiment here was using oat milk that I infused with lemon verbena; I don’t think the flavor really came through unless you ate them plain and were really looking for it, but it smelled lovely.

Above: My babies! My baby scones, smothered with homemade jam and not-so-homemade vegan butter (Miyoko’s), served with iced tea because IT’S SUMMER.

Overall effect was faaaantastic. God, homemade jam? How did I never do this before??? It was easy and delicious???? I’ve already eaten most of it???????

One Comment Add yours

  1. I recently learned to make chia jam and I had the same reaction. Why have I not been making jam? What is wrong with me?

    Like

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