Strawberry & Pimm's Jam
This recipe adds a spirited twist to classic strawberry jam by incorporating Pimm's No 1. The process involves gently dissolving sugar with crushed berries before bringing the mixture to a fast boil. After setting is confirmed with a wrinkle test, the Pimm's is stirred in to create a fragrant preserve ideal for afternoon tea treats, tarts, or simply enjoyed on toast. It yields enough to fill several jars for long-term storage.
Ingredients
- 1 1/2kg strawberries hulled and halved if large
- 1kg bag jam sugar (it has added pectin)
- juice 2 lemons
- juice 1 orange
- 3 tbsp Pimm's No 1
Method
- Place several saucers in your freezer to chill. Transfer the strawberries to a large preserving pan or your biggest saucepan. Crush them lightly using a potato masher or your fingers to release some juice. Mix in the sugar and place the pan over a very low heat. Stir now and then until all the sugar crystals have dissolved into a red syrup around the berries, ensuring it does not boil. Once dissolved, add the lemon and orange juice.
- Increase the heat. Bring the jam to a rapid, foaming boil, which should reach 105C on a thermometer. Start a timer for 10 mins. When the time is up, spoon 1 tsp of jam onto a chilled saucer and refrigerate it for 1 min. Push your finger through the jam. if the surface wrinkles, it is set. If not, boil for a further 2 mins and test again. Once ready, take the pan off the heat. Allow it to cool for 30 mins, remove any surface scum, and stir in the Pimm’s. Carefully ladle the jam into sterilised jars. Store in a cool, dark place for up to 1 year.
Nutrition (per serving)
Calories49 kcal
Carbs13 g
Sugars13 g
Recipe details
Skill levelEasy
CategoryDessert
Cuisinebritish
