- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
These Swedish biscuits are known as Rosenmunnar in Swedin. I like to use strawberry jam but you can use any flavour of jam you like.
640 people made this
IngredientsMakes: 72 cookies
- 225g butter, softened
- 100g caster sugar
- 250g plain flour
- 160g strawberry jam
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 190 C / Gas 5.
- Cream butter and sugar until light and fluffy. Sift flour and add, mixing well. Shape dough into 2.5cm diameter balls and place on baking trays. Press your thumb in the centre of each one to make an indentation. Fill with your favourite jam.
- Bake 15 to 20 minutes or until golden brown at the edges.
Reviews & ratingsAverage global rating:(612)
Reviews in English (486)
Just made these and there lovely yum yum-22 Jul 2014
cant wait to try it-25 Jul 2012
Made these and they are the best! I leave them in the oven for about 25-30mins though.-13 Apr 2015
A biscuit need not be confined to the bread basket, content as a humble side. With a bit of creativity, it steps forth and shines at the Easter table.
Add chopped fresh strawberries, and you have a dessert-like biscuit that does away with the need for jam.
Add chopped fresh herbs and spin the dough into pinwheels for an eye-catcher that stands up to assertive main dishes.
Or play upon biscuit-eaters’ cravings and turn out a bigger biscuit for a sandwich, one topped with onion seeds, cracked pepper and flaked salt.
All three of our biscuits are made with buttermilk, whose flavor no good biscuit should be without.
The beauty of the biscuit is that it is one of the quickest breads you can make. Most can be on the table in 30 minutes.
Biscuits made with yeast take a bit longer, of course, but they’re still faster than yeast rolls because they rise just once.
Only one of these biscuits needs a biscuit cutter -- the strawberry version. The pinwheel involves rolling and slicing, while the salt and pepper biscuits are cut with a knife once the dough is rolled flat.
The secrets of biscuit success are fresh ingredients, accurate measurements, proper handling of the dough and the right oven temperature.
If you bake a lot, your baking powder and baking soda probably are fresh, but it’s always a good idea to check the expiration dates.
You’ll know your yeast is active once you dissolve it in warm water because it will begin to bubble after a few minutes.
Your butter should be fresh too butter with a refrigerator taste can ruin a perfectly good batch.
It’s easy enough to measure ingredients, but sometimes when rushing along, accurate measuring goes by the wayside.
Before measuring flour, stir it in the canister or bag, then lightly spoon it into a measuring cup and level it off with a knife. Be sure to use a measuring spoon and level small amounts of dry ingredients as well. One of the pleasures of biscuits is making them by hand -- a mixer can overmix the dough and make them tough.
Use two knives or a pastry blender to mix the butter into the flour until the mixture has the texture of cornmeal. This distributes tiny lumps of fat evenly throughout the dough when they melt in the oven, they’ll create the flaky texture.
Some cooks prefer to use their fingertips for blending. A fork works well for blending in the liquid.
Keep a light touch when kneading, and watch the flour. Too much flouring of the work surface -- and too much handling -- and the biscuits will become tough.
Biscuits are baked in a hot oven for a quick rise and quick browning. And most important of all: They’re best warm from the baking sheet.
If you don’t mind starting the day with a little baking, the strawberry biscuits are wonderful for brunch. (We find they’re good for snacking, though, and outstanding with afternoon coffee or tea.) The chopped strawberries brighten the classic light brown biscuit color.
For a different spin at dinner, serve the pinwheels, filled with fresh tarragon, chives and dill. Their added secret: a brush of cream across the tops.
And for those real biscuit fans who can never eat enough, our salt and pepper ones are a meal in themselves. Just slice and add ham, another favorite meat or cheese. And if that’s too much trouble, they’re also just fine on their own.
Bushue's Family Farm
Come visit our family farm in Boring, Oregon! In May, our greenhouses are filled with hanging baskets, veggie starts, and flowers to fill your garden. In June, we offer upick strawberries. Join us in October for pumpkin patch fun with a country farm feel.
Since the 1920's our family has been farming berries, trees, vegetables and more here at our property here in Boring, Oregon. In 2001, we decided to share the farm that we love with the public and open up a retail greenhouse and u-pick berry field. Since then, we've added a pumpkin patch and continued to grow our offerings. While we've grown a lot since 2001, we remain dedicated to providing people an opportunity to experience a true farm experience with friendly service and top quality products. Today, three generations of our family is still involved on the farm. So gather up your family and join us as our story continues. We know you'll love our farm as much as we have for 4 generations.
Strawberry Lime Jam Recipe
I have always loved jam. Actual jam. Not jelly. Jam. Made with real fruit. Spread on amazing, thick, crusty bread. Or served with a scoop of ice cream. I like it sweet, but I also like spicy and sweet combinations, like Strawberry Jalapeño, or Mango Habaneros. This strawberry lime jam recipe is one of my all time favorites, though, because it’s sweet tartness goes with ALL THE THINGS.
Despite this love affair, I have never really made jam, or canned anything on my own.
An easy to follow, low sugar, no pectin strawberry lime jam recipe that is fabulous on toast or as a topping for brie or other savory dishes! Two easy versions! www.biscuitsandbooze.com
Because I am scared of canning.
I worry that I won’t do it right, and I don’t want to make my family sick. I mean, nobody wants THAT. So I’ve always avoided it. Or at least, I avoided it until I got pregnant, and CRAVED ALL THE FRUIT.
I think I made six different batches of jam in my second trimester last year. So needless to say, I’ve gotten over my fear at least a little bit! This strawberry lime jam recipe was not my first batch of jam, but I think it was my first super successful batch.
Pickles and Pickin’ Time
When I was 10 years old I got to spend a whole month with my great grandmother in North Carolina. The month was July.
July happens to be pickin’ time.
Or in other words, all of the things are ripe and ready time.
My great grandmother, though in her 70s at that point, did with me what she’d done every July for her entire life. She went out each day to one farm or the other, and picked vegetables and fruit. She took me with her. We would then come home and shuck it it, peel it, or clean it, and freeze it.
Oh my gosh, I picked so many things. Corn, tomatoes, beans, peaches, cucumbers, and then more of each again. My grandmother and my great aunts and my cousins were DELIGHTED when I screamed the first time I saw a silk worm inching it’s merry way along an ear of sweet yellow dappled corn.
I had always had my corn prepared for me, and mostly from the grocery store. This contact with food fresh from the earth, covered with earth and it’s living things – well, this was all new to me. I would cringe every time I saw a silk worm, but my Nanny, she wouldn’t even twitch. She’d just slide her knife through corn silk and silk worm, golden kernels dropping in to her bucket, silk worms flicked over her shoulder to disappear into the red clay and grass.
Memories That Memorize Themselves
I look back on this month as a seminal event in my life now. I can still remember walking out into the cucumber patch early one morning, the sun barely up over the horizon, even though it was already hot, hot, hot. You could hear the insects buzzing about the rows of ripened bright green cucumbers. Off in the distance giant irrigation pumps sprayed rows of corn with sharp streams of water and sometimes you could see little faint rainbows around them.
We slowly picked all of our produce, and then went inside my great aunt’s big white farmhouse – which, to my born-and-raised-in-Florida horror did not have air conditioning. We sliced and diced and prepped those cucumbers, and then we turned them in to sweet and tangy bread and butter pickles.
And while those pickles were pickling, we sat around a great big quilt frame in the living room, stitching blue stars onto white quilt backing that would be donated to people in need of warmth.
That day, we needed no extra warmth. I remember this the way only some memories memorize themselves. The pungent smell of pickling juice, the scratch of quilt backing, the silver slip of a needle, and it’s rhythmic sliding up and down.
My great grandmother’s hand guiding mine as she taught me how to make ten stitches at once, fabric bunched underneath our hands.
Mostly, I remember my great grandmother, a somewhat mysterious woman, always quiet. My Nanny, who loved me enough to put up with me for a whole hot summer, while I balked at early mornings and shied away from fuzzy silk worms.
An easy to follow, low sugar, no pectin strawberry lime jam recipe that is fabulous on toast or as a topping for brie or other savory dishes! www.biscuitsandbooze.com
The History of Jam
This article talks a bit about the history of jam, and preserving fruit, all the way from ancient times, to World War II, and the present. I was particularly delighted by this quote, “Joan of Arc ate quince jam before going into battle as it filled her with courage. “
By the power of quince!
I seriously intend to try this before my next nerve wracking event.
I’m fascinated by the evolution of food preservation – the better we as humans have gotten at storing food the better we have gotten at – well, all the other things.
The more food we have, the more people we have, and the longer those people live. But storing food is a tricky business, and a lot of trial and error went into it. You might be surprised to hear that it was relatively recently humans began to be able to properly make and store cooked foods.
And such was the same with me. I’ve rather timidly entered this field of preservation, though something in my heart feels soothed when I look at a neat little row of jars full of something delicious I’ve put up. There is something just so SATISFYING about it!
Or maybe it’s just conquering a fear.
What is a CSA?
My husband and I actually joined an all fruit CSA (community supported agriculture) share. This is where you sign up to support a farm, and pay in advance for your product. It’s designed to help small farmers. For the farmers, they know no matter what, they’ve at least made x amount of money from their CSA members. And in return, they typically give you a pretty generous amount of their product.
I’ll post a bit more about CSAs soon, but we were a bit disappointed with our fruit CSA last year. There are good ones and not so good ones, but I encourage you to check one out if you never have. The worst that can happen is you get fresh produce!
And we, at least, got enough fruit that I made various big batches of strawberry jam, blueberry jam, peach jam, and various fruit salsas and chutneys. It was delightful and delicious, and good practice. I now have a couple of pretty reliable jam recipes and methods, and I’m excited to share this first strawberry lime jam recipe with you.
And now my new motto is – Put all the summer fruits in jars!
And also in my belly. Because YUM.
The Only Thing We Have to Fear, Is Running Out of Strawberry Lime Jam
In any case, we were swimming in fruit last year, so I decided it was time to conquer my fear. Of all the things you can can, or “put up” as we say here in the south, jam is probably one of the easiest. And I like to make my own, because I can control the amount of sugar in it.
Similarly, I don’t use pectin to thicken my jam, which means you need even less sugar. It doesn’t make much sense to me to add a bunch of sugar to something that is already pretty sweet on it’s own.
This strawberry lime jam recipe is honestly one of my favorites. The tartness of the lime counter balances the sweetness of the berries, and the result is something that I can’t get enough of. It brightens anything you put it on, be it toast, brie, or scone.
This recipe even boasts chia seeds, for a little added thickening power and a definite nutritional boost. It can be stored in the freezer, or properly put up.
Canning and Storing
If you do intend to can this strawberry lime jam recipe, do follow safe canning guidelines.
If you are in need of jam jars I like these Weck jars for their clean lines and pretty appeal. But I’m a southern girl at heart, and typically I use regular old Mason Jars like these, which have the added benefit of being a bit cheaper. You may also want to grab a set of these canning tools – the wide mouth funnel is a must, and frankly, so are the big tongs/jar lifter for getting those hot jars out of boiling water! Bonus – they are super affordable.
In fact, the fruit itself is usually the most expensive part of making homemade jam. But homemade jam is still far, far cheaper than store bought, especially if you like a good quality, low sugar variety. This strawberry lime jam recipe will be reappearing in my May kitchen for quite some time I think!
Tell me in the comments what your favorite jam is! I’d love to hear!
Strawberry Jam Tartlets
Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.
I miss Australia and New Zealand. There’s a lot of things that I am homesick for which I can’t find here. One of them is NZ Marmite or the Australian Vegemite (there is a difference… don’t ask me what it is though). Besides that Whittaker’s Chocolate and Arnotts Biscuits are also really popular in that part of the world.
I can’t do much about the first two, but I thought I should try to do something about the Biscuits. If you do happen to know a place where I could get Arnott’s Cookies, Tim Tams or Kingsingtons in the mid west PLEASE let me know and I will forever be in your debt!
One of the cookies that I loved to eat were the Raspberry Tartlet Biscuits. This is a beautiful shortbread cookie with a jammy sweet Raspberry or Strawberry Centre! Perfect for tea time or any time really.
Without a place to buy some in the US, now I have resorted to making my own Strawberry Jam Tartlet Cookies.
I love buttery shortbread cookies. The ones with extra butter taste so amazing, and perfect to have with tea or coffee. For this recipe, I remember the shortbread base being less crumbly, so I adapted a shortbread recipe to make the Tartlet Biscuits. I used Strawberry Jam Instead of Raspberry Jam, but you can use any kind of jam, whichever Fruit Jam/Jelly/Preserve is your favourite.
This dough is easy to handle if it is cold. Don’t be afraid to refrigerate/freeze it – even in between cuttings, or even while preparing the cookies. Anytime the dough seems to be getting soft or hard to handle, stick it in the freezer for a few minutes.
Once the dough is rested, roll it out evenly so it has a thickness of about 1/8th of an inch.
Using the larger cutter cut out circles and remove the Scrap around them first. Do not try to lift the circles out because if they have become soft, they will tear – I guarantee it! Instead transfer the circles into the freezer for a few minutes to harden them up, and you can start working with them again.
In this picture you can see I used a smaller cutter to make impressions that form the edge of the biscuits. This is more time consuming. Instead take a glass or cylindrical tube (Preferably with a base) and flour the bottom and sides. Place it in the middle. Press it down gently and then press the edges against the wall of the glass. When you remove the glass – You would have made a raised edge around the biscuit. Much easier!
Here’s an easier option. Make 1 inch balls and flatten them out using your fingers. Using your thumb leave a larger dent in the middle (sort of like a bowl with a flat bottom).
Place a generous amount of Jam (I used Strawberry) in the middle – about 3/4 – 1tsp – but this depends on the cookie diameter you use.
Spread evenly in the middle and carefully place them on a parchment paper topped (Or greased and floured) cookie tray and bake in a 350°F/ 180 °C oven until the bottom and the edges become light golden brown. Take them out immediately and let them cool.
Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
- Cut your strawberries into pieces that are roughly the same size.
- I just cut the stem end off but if you want to tally hull your strawberries you can.
- Use strawberries during peak season for the sweetest jam.
- It can take 24 hours for your jam to set up, so if it's on the thinner side more time in the refrigerator will allow it to thicken more.
MAKE SURE TO FOLLOW ME ON FACEBOOK , INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.
Add the strawberries, sugar and pectin to a medium saucepan over medium-low heat. Stir gently as the strawberries break down and begin to thicken. Cook for 20 minutes. Cool and store in jars.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Wash and hull the strawberries. Discard the caps and stems.
Slice or chop the strawberries, and put them in a medium stainless steel or enamel-lined saucepan.
Add the sugar and place the pan over medium-low heat. Bring the mixture to a boil, and then add the lemon juice. Keep the mixture at a steady boil for about 10 to 15 minutes, or until the jam reaches 220 F on a candy thermometer (or 8 F above the boiling point of water at your particular altitude). There are other ways to test for jelling. See below.
Stir the jam frequently, and drag the spoon over the bottom of the pan to make sure it isn't scorching.
Ladle or funnel into a one-pint jar or container. Cover and refrigerate. Take the jam out to use, and refrigerate as soon as possible after each use for the longest storage time (about 3 weeks).
- The riper the strawberries, the sweeter your jam is going to be.
- There are about 12-ounces in a pint of strawberries. A 1-pound container of strawberries, once hulled, will weigh about 12 to 14-ounces.
- Lemon juice is an important ingredient in this jam, so don't omit it. Strawberries are a lower-acid fruit, and the higher acidity in the lemon juice helps to set the jam.
- This jam will keep for about 3 weeks in the fridge and 2 to 3 months in the freezer.
How to Test Jam or Jelly for Done-ness
Temperature: Attach a candy thermometer to the pan and cook the jam to 220 F, or 8 F above the boiling point. For every 1000 feet of altitude above sea level, subtract 2 F.
Freezer Test: Put a few small plates in the freezer. Near the end of the cooking time, begin to test. Drop a small dollop of jam on an ice-cold plate. Put it back in the freezer for about 2 minutes. If the jam forms a "skin" and wrinkles slightly when gently prodded with your finger, the jam is done. If it is still runny and your finger easily makes a trail through it, continue cooking and test again after few more minutes.
Cold Spoon Test: Put a few metal spoons in the refrigerator. Dip a cold spoon into the boiling mixture and lift it over the pan. Let it run off the spoon. When a few drops come together and "sheet" off the spoon, the jam is done.
- 3 apples, stemmed, coarsely chopped (including core and seeds)
- 1 lemon, chopped (including rind and seeds)
- 1 cup water
- 3 pounds fresh strawberries, hulled
- 1 1/2 cups pectin puree
- 2 ¼ cups white sugar, divided
- 1 teaspoon fresh lemon juice
Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Instant Pot 3-Ingredient Strawberry Jam
- Author: 365 Days of Slow and Pressure Cooking
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 10 minute NPR)
- Total Time: 21 minutes
- Yield: 9 (4 oz) jelly jars 1 x
A delicious sweet and tart jam that is so fast and easy to make in your Instant Pot or slow cooker. It tastes amazing on toast, biscuits, crepes, pancakes, waffles, french toast and more. It has a little less sugar than typical jam but you won’t miss the sugar at all!
- 2 pounds strawberries, washed and hulled
- ⅓ cup sugar
- 2 Tbsp lemon juice
- Optional: cornstarch
- Add strawberries and sugar to Instant Pot. Let sit for 10 minutes. Add in lemon juice.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 1 minute on high pressure. When the time is up let the pot sit for at least 10 minutes and then attempt to release pressure by moving valve to venting. If any foam comes out quickly move the valve back to sealing and let it sit for a few more minutes before trying again. Remove lid.
- Use a potato masher to mash the strawberries to desired consistency. You can also use a stick blender to get the jam more smooth and consistent.
- If a thicker consistency is desired turn the Instant Pot to the saute setting. Mix 2 Tbsp cornstarch in a small bowl with 2 Tbsp of cold water. Pour the mixture into the pot and let the jam thicken for 1-2 minutes. Then turn off the Instant Pot. Alternately, you can thicken without cornstarch by letting the mixture simmer and reduce down for 10-20 minutes using the saute setting (LESS).
- Ladle into jars, leaving ½ inch of space at the top. Seal jars following the instructions that came with your canning jars OR store strawberry jam in freezer for up to 12 months. Each jar will last in the refrigerator for about 3 months.
There is minimal liquid in this recipe because the strawberries release a ton of moisture, enough for the pot to come to pressure.
Slow Cooker Instructions: Add strawberries, sugar and lemon juice to slow cooker. Cover and cook on low for 4 hours. Remove the lid and turn slow cooker to high. Use a potato masher to mash the strawberries to desired consistency. You can also use a stick blender to get the jam more smooth and consistent. Add in cornstarch slurry and let it cook without the lid for about 30 minutes, or until thickened. Ladle into jars, leaving ½ inch of space at the top. Seal jars following the instructions that came with your canning jars OR store strawberry jam in freezer for 3-6 months. Each jar will last in the refrigerator for about 1 month.