As many people in the First World War would have grown their own fresh fruit, by late summer, they would have been making preserves to store throughout the winter. Sugar rationing was not introduced until January 1918, so making jams and preserves would have been popular with many war-time housewives. This recipe for raspberry jam can easily be made today and goes wonderfully with home-made scones and clotted cream… A delicious treat!
3lb Raspberries, hulled
3lbs Sugar – granulated, caster or preserving.
Wash the fruit and tip into a large saucepan (no more than half full), crushing down with a wooden spoon. Put the pan over a low heat and add the sugar. Stir until the sugar has dissolved. Turn up the heat and bring the mixture to the boil. Boil briskly for 7 to 10 minutes or until a setting point is reached, stirring frequently. Remove from the heat and cool for about 15 minutes, before transferring to jars. Cover immediately and label only when completely cold. Should make 5lbs of jam.
To test for setting point – Spoon one teaspoon of the jam onto a cold saucer or tea plate; cool quickly, tilting the plate gently. If, after a minute or so, a skin forms on top, which crinkles when touched, then the jam has reached setting point. If it remains runny, continue to boil the mixture and check again every 10 minutes.
Jam Jars: Jam jars need to be very clean. To sterilise jars, wash in soapy water, rinse well and then place in a cool oven – 130C/250F/Gas 1/2 – for 15-20 minutes.
8 oz (225g) self-raising flour
Pinch of salt
1 oz (25g) butter
1/4 pt (150ml) cold milk
beaten egg or milk for brushing.
Oven Temperature: 230/450 degrees or Gas mark 8.
Sift the flour into a large bowl and add the salt. Rub in the butter with fingertips, lifting the mixture out of the bowl in order to incorporate air. Add the milk, all in one go, and quickly form into a dough. Gather together and turn out onto a floured surface. Knead lightly, with swift movements until the dough is smooth and crack-free. Roll out to 1/2 inch thickness and cut into rounds of approx. 2 inch diameter, using a pastry or biscuit cutter (an upturned narrow drinking glass works just as well). Repeat this process with the trimmings to make approximately 9 scones. Transfer the scones to a lightly greased baking tray and brush with beaten egg or milk. Place the tray immediately into a very hot oven for 8-10 minutes until golden brown and well risen.