Give your homemade jam a cheeky twist with a dash of Pimm's No 1, then use it to make jam tarts
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Sterilising your jars
Wash jars and lids in hot soapy water, rinse, then place on a baking tray in a low oven for 10 mins or until completely dry. If you use rubber seals, remove them and cover in just-boiled water.
Our downloadable labels
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
Cream tea jam tarts
Roll out 375g ready-made shortcrust pastry to £1 thickness. Stamp out 8cm rounds with fluted cutter. Line bun tins. Fill each with 1 tsp jam. Bake at 190C/170C fan/gas 5 for 15-20 mins. Cool completely and top with cream.