Raspberry Freezer Jam and Scones

                            First cold. Rainy. Day. For a long time.
                Time to  cocoon up  and have a little tea party with a friend.
     Some scones and raspberry freezer jam. I love Freezer jam. The flavour pops.

                             I have a very simple recipe. Take a box of frozen raspberries.
                          Dump into a glass bowl and let thaw. About 8 cups or so. Give or take.
                                            Well, thaw a little. Not sloppy.

                                  Add in two pouches of liquid pectin, and 2 1/2 cups of sugar.
                                                       Stir and let sit about 10 minutes.

                         I've tried some other sweeteners, and they are just yukky.
                   Even tried honey at one time. The consistency was too gloppy.
                                         So have gone back to regular sugar. You can add less sugar even.
              But the regular recipe I found asked for 4 cups, and I've cut that by half as well.

                                      Wash little plastic containers.

                                            Ladle the fruit into the containers. Tighten lids and freeze.

                                       Or put on the windowsill for a photo op.

                                  Like I did. And Bo came along and dutifully sniffed the containers.
                                                       Then freeze for way down the road.

                                      Next, time to make scones.Everyone pronounces them differently. My mother                                 was from Scotland and called them "Scawnes". So that's what I call them.
                                                          I've been using this recipe for ages.
                           It's the same one my mother would make back at the farm in Saskatchewan.
                                  A deft hand, not overmixed.  and  cold butter/margarine is  what makes it flaky.

                COMBINE:   2 cups flour and  scant 1/2 cup sugar, 1 tbsp baking powder, salt in one bowl.

                                       CUT IN: 1/2 cup cold butter or margarine.

                                         ADD: 2/3 cup milk with 1 egg mixed in. Combine with a fork.
                                     Quickly. If you "mix" it all together the dough will be tough.
                Make two round. Lay on cookie sheet, sprinkle with raw sugar, if you wish.
   Cut into wedges. Bake at 425 oven for about 15 minutes. Do not let scones  get too brown.      

                                    Serve for tea  with shortbread, and Raspberry Freezer Jam.