Pick n Pay had a, ‘buy two get R10 off’, deal on strawberry’s last week. So naturally my mind gravitated towards jam and I just had to make it.

My high school English teacher, Mrs Johnson, taught me how to make jam. The trick is, you have to add the same ratio of sugar, fruit and water to a pot when you make it. I did exactly that, but used Xylitol instead of sugar. This was Saturday. On Sunday I woke up dreaming of scones and jam so I adapted my mum’s trusted recipe to create a lactose, sugar and gluten-free scone.

Scones (Makes 10 large ones)

Ingredients

1 tsp Baking powder

300g Gluten Free Flour blend

60g salted butter

2 large eggs

150 g lactose free milk (don’t convert to ml, weigh this out)

Method

1. Pre-heat oven to 200 degrees.

2. In a large bowl, rub in cold butter with your fingers until it’s well incorporated into the flour.

3. Crack in your eggs and add milk

4. With a fork, give it a stir until all the ingredients combine. The mixture should be lumpy and you must see some pieces of butter popping out.

5. Drop spoonful’s of the dough into paper cups.

6. Glaze the tops with some beaten egg or milk and bake for 10-15 minutes or until the tops are golden brown.

Strawberry Jam

Ingredients

500g strawberry’s

500g Xylitol

500 ml water

Juice of 1 lemon

Method

1. Add all the ingredients to a large pot and boil the mixture on a medium heat until the jam looks clear and starts becoming thick.