The quintessential pantry item—Thursday Cottage’s Strawberry Jam! In scones, cakes, and cookies, spread on toast and accompanied by peanut butter, swirled in your oatmeal or yogurt—anywhere, at any time, the ambrosial flavor of sun-warmed strawberries is a taste of spring.
Two varieties of strawberry are blended together in this jam to maximize flavor, color, and texture using the same care and expertise evident in everything that comes from Thursday Cottage.
Located in Essex, England, nothing much has changed since their start in 1963—the ingredients are the best they can find and the recipes are simple and delicious. Fresh ingredients are stirred by hand and they still hand-pour the jars when they can because they believe it makes a better product. Lovely!
2 c. all-purpose flour
3 tbsp. sugar
1 tbsp. baking powder
½ tsp. salt
1 tsp. lemon zest
4 tbsp. cold unsalted butter
¾ c. heavy cream
1 large egg
1 tsp. vanilla extract
½ c. favorite strawberry jam
Preheat oven to 425°. Sift dry ingredients into large bowl; add lemon zest. Cut in butter with fingertips ’til crumbs are size of small peas. Lightly whisk together cream, egg and vanilla; stir into flour mix with spatula ’til dough begins to come together. Gently knead on lightly floured surface, being careful not to overwork.
Pat dough into ½˝-thick circle. Cut into 2” rounds; place onto parchment-lined baking sheet. Repeat with scraps; don’t overwork! Gently press thumb or back of small spoon into top of each scone. Fill indentation with a dab of jam; don’t overfill..
Bake 15-20 minutes ’til light golden.Serve warm or room temperature. Store airtight for up to two days.
Makes approx. 24.
12 oz jar Strawberry Jam.