Spice Up Your Jam with Bay Leaves, Ginger And Cinnamon
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Bay leaf is the spice that quietly lends beautiful fragrance to soups and stews. The leaves are so fragrant that myrcene, a component of essential oils, is extracted from it to use in perfumes. West Indian bay leaves on the other hand are used to make the well known bay rum. Often seen dried in Trinidad, bay leaves don’t add much flavour but are perfect for lending floral and bitter notes. It works especially well in soups and stews that may get a little heavy and is commonly used to make bay leaf tea. We’ve created two recipes that let the beauty of the bay leaf’s floral notes shine. Let us know what you use bay leaf for on Facebook or Instagram!
SCONES WITH CITRUS SPICE JAM
Spicy and sweet jam is the perfect accompaniment to a buttery scone. Bay leaves complement the notes of this orange jam by adding floral but bitter undertones, which keeps the spread complex and light. Have it for breakfast, or as a delightful mid-afternoon treat.
Yields: 1 Serving
Cook Time: 1 hr 20 mins
INGREDIENTS
- For the citrus spice jam
- 2 oranges, washed
- 2 cups water
- 2 cups granulated sugar
- ½ lemon, juiced
- 4 cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1-inch piece ginger root, grated
- ¼ teaspoon ground cardamom
- 1 pinch nutmeg
- For the spiced scones
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons cold butter
- ⅓ cup granulated sugar
- ⅔ cup heavy cream
DIRECTIONS
- Thinly peel the rind of the oranges. Cut rind into thin strips and place into a medium saucepan with water and boil for 10 minutes. Drain and boil the peel two more times with water.
- Peel the white rind off the oranges and discard. Cut the orange into segments and remove seeds.
- After boiling the peel three times, place the orange segments, sugar, water, spices and lemon juice into a medium pan over medium heat. Simmer for 40 minutes; keep an eye on the jam to avoid it from boiling over.
- Allow the jam to cool and thicken. To make the spiced scones5
- Preheat oven to 425°F. Grease or line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder and salt together. 7
- Cut in butter with a pastry blender or your fingers until the mixture looks like fine crumbs.
- Add sugar and toss to mix.
- Stir in milk with a spoon until dough forms; the dough may be crumbly.
- Place dough on a lightly-floured surface. Force the dough into a ball until just combined—do not overwork the dough, though! Separate the dough into halves.
- Pat each half into a circle about 1½ inches thick.
- Cut each circle into 6 wedges and place onto prepared sheet leaving an inch or two apart.
- Bake for 12 minutes, or until golden brown.
- Serve with citrus spice jam and enjoy!
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