Key Lime Rosemary Jelly and Spiced Chocolate Mission Fig Scones

Yes I'm having fun with my haul of Key limes, a big thanks to Paula and Diana for a generous shipment of limes from their garden in Palm Springs direct to my front door.  Last year I made marmalade from their Key limes so this time I wanted to try making jelly.  There is a process to jelly making that takes some time but it's well worth the effort as the finished product is a slightly tart spicy Key lime flavored jelly that is going to start my day spread on toast or scones in the coming months.  I still have to finish juicing my limes for future baking and drink making projects but I have been enjoying the lovely fragrance coming from the bowl on my kitchen counter all week.

I started with 2 pounds of key limes that I sliced into cute little rounds placed in a dutch oven and covered with 12 cups of water that I soaked for 24 hours before bringing to a medium boil for about 45 minutes.  The seeds or pips are loaded with natural pectin that cause this liquid to naturally thicken or jell when boiled so no added pectin is needed.

I strained this mixture and poured it into a homemade jelly bag which in my case was muslin yardage sewn into a bag large enough to hold several cups of liquid.  The jelly bag gets suspended over a large bowl and the drip drip drip begins.  Several hours later I measured out about 5 cups of liquid in the dutch oven to which I added 5 cups of granulated sugar.  This mixture is brought to a medium boil until it reaches at least 220F and begins to thicken.  I started to test my liquid for signs of jelling by placing a spoon full on a cold plate, you can also put the plate in the freezer for a 30 seconds, pull it out and check.  If the mixture is thick and looks like jelly, Eureka! you've got it!  Now comes the time to grab your fresh rosemary sprigs and give a few drags through the jelly.  I also cut and placed a small sprig in each one of my sterilized jars.  Then I ladled the hot jelly into the jars and put on the rings and seals.  I set them on a towel to cool and after a while the seals make a popping sound as they seal. There was very little foam on top of the jelly, not enough to skim off.

Farm stand fresh figs inspired these spiced chocolate fig scones.   I loosely followed a scone recipe to which I added chopped fresh figs, cocoa powder, Penzey's baking spice, crystallized ginger and vanilla yogurt.  I reduced the amount of added liquid to compensate for the liquid in the fresh figs but it was really just guess work.  My scones came out very moist, not crumbly like the normal scone texture but hey- the grand kids loved these and said, thanks for the brownies grandma!  I could taste the lovely fig flavor mingling with the spices and chocolate in these scones, not bad for a scone baking experiment.

Ingredients and Directions for Key Lime Rosemary Jelly
Makes 6 small jars

2 pounds Key limes, sliced into rounds
12 cups water
5 cups granulated sugar
Rosemary sprigs, extra for jars

Place the sliced limes in a large dutch oven and cover with the water.  Let sit for 24 hours.  Bring to a boil for 45 minutes, strain the mixture and pour liquid into a suspended jelly bag.  Let drip for several hours.  Pour out 5 cups of liquid into the dutch oven and add the sugar.  Bring to a medium boil until the liquid reaches 220F on a candy thermometer.  Start testing for jelling by placing a spoon full of liquid on a cold plate until you see thickening or jelling.  Drag a few sprigs of fresh rosemary through the jelly and add a sprig of rosemary to each jar.  Carefully ladle the hot liquid into each jar, there is almost no foam on this jelly to skim.  Seal the jars with lids and rings.  Set on towel on kitchen counter to cool, you will hear the jar lids pop as they seal.  Store in refrigerator for a several months, this is a good jelly to share!


Ingredients and Directions for Spiced Chocolate Mission Fig Scones
Makes 8 scones
Preheat oven to 400F and line a baking sheet with parchment paper

1 cup Spelt flour
3/4 cup all purpose flour
1/4 cup natural cocoa powder, I used King Arthurs Flour Cocoa Rouge
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon Baking Spice, I used Penzeys brand
1/2 teaspoon ground ginger
1 stick unsalted butter, cut into bits
2/3 cup vanilla yogurt
3 tablespoons crystallized ginger, finely chopped
1 cup fresh Mission figs, chopped
1 large egg, beaten with a fork
2-3 teaspoons granulated sugar

In a large bowl stir in the flours,cocoa powder, sugar, baking powder, baking soda, sea salt, ground ginger and baking spice.  Place the bits of butter into the flour mixture and rub together with your fingertips until you have fairly coarse crumbs, stir in the yogurt until you have a soft dough.  Add the crystallized ginger and figs, stirring in with a light hand.  This dough will be sticky, turn the dough out on to your parchment lined baking sheet.  Pat it into an 8" circle with floured hands.  Brush the top with beaten egg and sprinkle with a few teaspoons of sugar.  Bake about 20 minutes until inserted toothpick comes out with a few crumbs attached.  Cool for about 5 minutes before cutting into wedges and serving.  These are really good with the Key Lime Rosemary Jelly. The tart slightly herbal citrus flavor from the jelly spooned over the deep rich spicy chocolate scones fruity with the fresh figs are a deeply flavorful combination.