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Scones with strawberry jam and cream
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Current rating: 3 from 3 votes.
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Scones with strawberry jam and cream

Current rating: 3 from 3 votes.
A classic combination, the rose water gives it a contemporary twist.
Time Less than 45 minutes
Serves: 4
Recipe Type: Jams preserves and pickles


  • Place jam ingredients in a saucepan.
  • Stir over a gentle heat until sugar dissolves.
  • Wash any sugar crystals off the inside of the saucepan with a pastry brush dipped in a little water (this will prevent the jam from crystallising).
  • Increase heat and boil jam for 6 - 7 minutes, skimming off any scum that rises to the surface with a spoon.
  • Remove from heat and test to see if jam is ready, if not cook a little longer.
  • Pour into a sterilised jar.
  • Serve with warm scones and cream.


Jam test

  • Spoon a small dollop of jam onto a chilled saucer and allow to cool for a few seconds. Drag your finger through the jam, if a wrinkle appears on the surface it’s done, if not, cook for a little longer.
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