Yesterday evening at around 7.30pm, I decided that I NEEDED these scones. No matter how much I tried to push the thought out of my head, I just could not get my mind off them. I am one of those people who cannot do or think about anything else when I have a food craving. It needs to be satisfied or I will be thinking about right up until I go to sleep.
With some left over cream in the fridge (the previous night I decided that I NEEDED this blueberry and white chocolate cake- I had left over cream after making a small batch of ganache) I disappeared into the kitchen and started on the scones. After a while, Kristian came to see what I was up to and was fairly happy after realising what my goal was.
I put the batch of scones in the oven, but to our dismay, we realised there was no jam left. Oh, the horror! Once I realised I had some frozen blueberries, the fear of eating jam-less scones quickly passed and I was able to solve this first world problem by cooking up a ridiculously quick and simple blueberry jam.
The result was delicious, the perfect consistency with lovely bursts of whole blueberries throughout. And the bold purple colour was really beautiful too. It knocks store bought jam out of the park, that’s for sure!
I am happy to report that my craving was most definitely fulfilled. Warm scones covered with piping hot blueberry jam were the perfect finish to our day.
MAKES ONE SMALL JAR OF JAM
200g fresh or frozen blueberries
A couple of tablespoons of water
200g caster sugar
Before you start, place a small plate in the freezer. You will need to use this later to test if the jam is cooked.
Place the blueberries and water in a small pot. Bring it to the boil and cook for 3-5 minutes. Using a wooden spoon, slightly crush the blueberries. You still want a bit of texture so don’t overdo it.
Stir through the sugar and bring it all back to the boil. Turn the heat down to a low-medium heat, stirring often.
After about 10 minutes, take the plate out of the freezer and put ¼ teaspoon of jam on the plate. Push your finger through the centre. If the jam holds its shape and doesn’t run back into the centre, it is ready and you should take it off the heat. If it is still fairly runny, place it back on the heat and cook for another couple of minutes, testing again to see if it has set. It should need no more than 12 minutes.
Pour into a jar and allow it to cool. You can use the jam while it is still nice and warm. It should keep for up to 2 weeks in the refrigerator.
Note: Usually, when making jam, I sterilise the jars and make sure everything is perfectly clean so that it stores well. Because this is a quick jam, it is not intended for storage and should be kept in the fridge and used within a couple of weeks.