Strawberry Jam

Recipe from Betty Kyle

2 lb Strawberries, 2 lb Sugar

Crush strawberries with a potato masher, then boil for 10 minutes, keep stirring.

Add sugar and boil for another 10 minutes.

Check jam is set by placing a spoonful of on a cold saucer and when cool the jam forms a wrinkled skin when a finger is pushed through.

Allow to cool and pour into sterilised jars.

Raspberry Shortcake Sandwich

Recipe from Sandra Akhurst

This is a very quick and easy summer dessert which would be equally delicious using strawberries.

Shortbread
250 g butter, 80 g vanilla sugar, 40 g icing sugar, 250 g plain flour, 120 g cornflour, pinch of salt

• Blend the butter and sugars together either by hand or in a food processor
• Sift in the flour, cornflour and salt and blend again until mixed.
• Wrap dough in clingfilm and chill for 30 minutes.
• Roll out onto floured board until 2-3mm thick and cut out rounds with a plain cutter.
• Put biscuits on a greased tray, leave to rest for 15 minutes, then bake at 180°C/350°F/gas mark 4 for 8 to 10 minutes until golden brown.

Filling
Small tub  of mascarpone, small tub of crème fraiche, raspberries

Combine mascarpone and  crème fraiche to the consistency of whipped cream. Place some of the cream thickly on one biscuit and top with another biscuit. Put the raspberries equally spaced round the edge of the cream. Sift icing sugar over the top biscuit and add a basil leaf and a raspberry secured with a dab of cream for colour.