Dawn Bitz from Grasshaven Outdoor shows us how to make Shortbread with berry and honey jam.
Shortbread with berry and honey jam
½ cup quick cook oatmeal
2 cups flour
6 tablespoons of sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
10 tablespoons cold butter, cubed
¾ cup buttermilk (or milk can be substituted)
1 package of fresh strawberries, sorted, rinsed, hulled & sliced in half
1 package of fresh raspberries, sorted, rinsed & dried
2 teaspoons fresh lemon juice
¾ cup honey
Heat oven to 425°F. Add oatmeal, flour, sugar, baking powder, baking soda and salt into a large bowl; Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs. Add buttermilk and stir with a fork until dough forms. Form dough into a ball and turn smooth side up.
Pat or roll into a 6 inch circle. Cut the circle into 6 or 8 wedges. Place wedges on an ungreased cookie sheet- slightly apart for crisp sides. Sprinkle the top with a little extra sugar. Bake about 12 minutes, or until tops become medium brown.
In a large pot over medium-high heat, combine berries and lemon juice. Bring to a soft boil and cook the berries down until thick, stirring often to prevent burning, about 18 to 20 minutes. Skim away and discard any foam that may rise to the top.
Add the honey to the berries and stir until well blended. Reduce heat to medium-low; continue to cook the berries down over a soft boil, stirring occasionally, until thickened and becomes deep ruby red in color, about 15 to 20 minutes.. When ready the jam will coat the back of a spoon. The hot jam will thicken even more upon cooling to room temperature.
When done, remove from heat and cool to room temperature. Spoon into sterilized jars and place lids on jars. Store jam up to 5 to 7 days in refrigerator.