Homemade Strawberry Jam on Scones Recipe

Instructions

1. The sugar will let the strawberries sweat its juices. Just leave it in the fridge for a couple hours - but best overnight.
2. You can use brown or raw sugar instead of the bleached kind, but you'll definitely taste the difference. Just split the fruit into 2 batches to try and compare both if you are curious. I personally prefer using white sugar.
3. Put your pan or sauce pot on low-medium heat. Just adjust accordingly, depending on the amount of strawberries you are using and the size of your burner.
4. Bubbling is fine, but if it bubbles a bit too much just lift the pan for a bit and shake a little. Lower the flame if necessary.
5. Add honey for a bit of sheen. However, you'll definitely taste the honey so it's optional.
6. Add lemon juice and/or zest for some tanginess. This is generally to taste, but for 2 cups of strawberries around 1 tsp should be good.
7. Cut scones into halves (like an English muffin). Lather some dollop cream/double cream. Then top with your fresh, homemade jam.
8. Super hot jam, because of the sugar, will melt not only your cream, but also your tongue.
   Allow to cool before using.
   This will also allow it to thicken a bit more.
9. Use the exact same recipe for other jam variations e.g. blueberries, sugar plums, peaches, mangoes, etc.