Michelin Star Jam and Scones Recipe
Michelin Star Jam and Scones Recipe
It’s the beginning of the first weekend of autumn and the sun is up, shining on the English Channel and on the wild berries. After a summer of showers, the wild fruits are now ripe and sweet, perfect to turn into some delicious homemade, foraged jam. If you’re planning to make the most of this dream weather, go take a walk on the wild side, hunt the most juicy berries and then come back to us. We have the recipe of Michelin Star Chef Steve Smith’s to help you make the best Hedgerow jam – and scones! – you’ve ever tasted.
Michelin Star Chef Steve Smith’s Scones at Bohemia Restaurant, Jersey
Hedgerow Jam Recipe
Ingredients
- 2kg Wild Fruits (Sloes, Bilberries, Blackberries, Elderberries, Rosehips)
- 2 Cooking Apples
- Water
- Sugar
Method
- Remove any stalks and dry leaves from the fruits.
- Cut the apples into quarters.
- Put the fruits into a stainless steel pan and cover with water. Simmer until soft for about 30 minutes.
- Unlike other jams and preserves this needs to be sieved to remove seeds and pips. Force through a sieve and weigh the pulp.
- Transfer to a clean saucepan and add an equal weight of sugar.
- Bring to a boil stirring to dissolve sugar and cook over a high heat until jam reaches setting point (105°c).
- Remove from the heat and leave to cool for 20 minutes.
- Then ladle into, warm sterilised jars to within ¼ of the rim.
- Wipe off any sticky drops with a hot damp cloth.
- Place a wax paper disc onto the jam surface to seal.
- Cover the mouth of the jar with cellophane, fastened with an elastic ban
Steve Smith, Head Chef & Ellen de Jager, Head Pastry Chef, Bohemia
Quite easy, isn’t it? While your homemade jam cools down, you can start making your own homemade fruit scones, following the very Michelin Star Chef’s recipe.
Fruit Scones Recipe
Ingredients (to make 40 scones)
- 1200g Plain Flour
- 125g Caster Sugar
- 70g Baking Powder
- 175g Unsalted Butter
- 1 Litre Milk
- 550g Sultanas
- 1 Egg
Method
- Mix flour, sugar, baking powder & butter until the butter has crumbled.
- Add sultanas and milk.
- Roll out on a floured surface, cut to the desired shape and size, eggs wash (1 egg and a splash of milk) & leave to prove for 15 minutes.
- Bake @ 180°c for 10-12 minutes or until golden.
- Store and use as required.
Tea at the Bohemia Restaurant, Jersey
And voila, cream tea is served in your back garden and it’s likely to be within the top ten desserts in the UK (Bohemia desserts, thanks to Steve, rank at number 6th!).
And for those who choose to reward themselves for all the hard work in the kitchen, you can make the whole experience even more ethical-hedonistic by adding a dollop of Rodda’s Cornish Clotted Cream. Made following a classic recipe, this cream preserves naturally and tastes simply delicious. Enjoy!
About Steve Smith
Steve Smith, Michelin Star Head Chef at Bohemia
Head Chef Steve Smith at Bohemia has held a Michelin Star for over 10 years from the age of just 24. It’s been a dazzling couple of years for Steve. He was named Catey Chef of the Year in 2014, retaining Bohemia’s Michelin Star, being awarded 4AA Rosettes, as well as being listed in The Sunday Times Top 100 Restaurants, with special praise being given to Bohemia’s desserts which were listed ‘6th Best in the UK’.
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