Strawberries, cranberries, and oranges make for a delicious combination in this sweetheart jam. Use it to dress up the classic PB&J sandwich, or spread it atop homemade scones with crème fraîche. Sweetheart Jam is an excellent yogurt mix-in, a filling for white cake, or a topping for puff pastry, brie, and walnuts. Enjoy it as a holiday or anytime treat, or share a jar with those you love. This recipe is a great way to enjoy this past summer’s frozen strawberry bounty, or you can purchase frozen strawberries and cranberries at your local grocer or farm market. 

Servings:  Makes approximately 9 half pints

Jam Instructions:

1. Using hot soapy water, wash and clean ½ pint jars.
2.  Prepare a boiling water canning bath. Submerse jars in simmering water until ready to fill. Do not boil the water. Wash canning jar lids and bands in warm soapy water and set aside. Place them in the simmering water for 5 minutes before removing the canning jars.
3. Rinse and sort cranberries, discarding any soft or bruised cranberries (you can save the discarded berries for your bird feeder!). If your strawberries have green tops on them, remove the leaves. In a food processor or blender, chop strawberries and cranberries for about 5 – 10 seconds. The fruit should still be chunky and not pureed.  
4. Combine sugar, chopped cranberries and strawberries, orange juice, and orange peel in a 6- or 8-quart saucepan. Over medium-high heat, stir together until the sugar is dissolved. Slowly bring the mixture to a full rolling boil, one that cannot be stirred down, over high heat, and continue stirring for 10-12 minutes until the jam reads 115 degrees Fahrenheit when measured with a candy thermometer.
5. Add ½ teaspoon of butter to help with foam. Skim foam if necessary. Remove jam from heat.
6. Remove canning jars from hot water with a canning jar lifter and place them on a tea towel. Place a wide-mouth funnel into the mouth of the hot jar, and fill it with hot jam, leaving a ¼ inch of headspace. Wipe the jar rim clean. Center the lid on the jar and adjust the band so the band is firmly tight. Repeat this process until all the jars are filled.  
7. Place the jam-filled jars into a boiling water canning bath using a canning jar lifter, being sure that the water covers the jars by at least one inch.  Process jars for 15 minutes in a hot-water bath. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove jars and place them on a thick tea towel to cool for 12-24 hours.

Crème Fraîche Instructions:

1. In a pint mason jar, add the heavy cream and buttermilk.  
2. Stir the mixture and cover it with a mason jar lid and band.
3. Let sit at room temperature for 12 to 24 hours or until thickened. 
4. Refrigerate any leftovers.

Homemade Scones Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Line a 9×13 baking sheet with unbleached, compostable parchment paper or a Silpat mat.
2. Add flour, baking powder, sugar, salt, and lemon zest in a large mixing bowl. Stir until well combined.
3. Cut butter into cubes and add to the flour mixture.  
4. Cut the butter into the flour mixture with a pastry cutter or two knives until the scone mixture is like coarse sand with little chunks of butter.
5. Make a well into the center of the dry mixture and add the buttermilk. With a fork, gently stir until a ball is formed. Use your hands to complete shaping the dough.
6. Roll out to form a 7-inch circle and cut into 6 triangles. Place on the prepared baking sheet.  
7. With a pastry brush, brush the top of each scone with a bit of buttermilk and sprinkle with Demerara sugar. Bake for 10-15 minutes, or 8-10 minutes If making smaller scones.
8. Serve warm with jam and creme fraiche. Enjoy!

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer