Soft-set strawberry & Pimm's jam

Soft-set strawberry & Pimm's jam

Give your homemade jam a cheeky twist with a dash of Pimm's No 1, then use it to make jam tarts

Difficulty and servings

Easy

5 x 450g jars

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

plus cooling

Low-fat

Method

  1. Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don't let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
  2. Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of the jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm's. Ladle into sterilised jars. Will keep in a cool, dark place for up to 1 year.
Try

OUR DOWNLOADABLE LABELS

Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.

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.

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.

PER SERVING (cream tea tarts, each)

49 kcalories, protein 0g, carbohydrate 13g, fat 0 g, saturated fat 0g, fibre 0g, sugar 13g, salt 0 g

Recipe from Good Food magazine, June 2011.

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Latest comments and suggestions

  • Binder photo DestinyDinners

    20 June 2011

    DestinyDinners rated and commented on this recipe

    5 stars

    Absolutley awesome! My grandma cooked some of this and i could easily eat it out of the jar. Fantastic!

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  • Binder photo HeidiK

    10 July 2011

    HeidiK rated and commented on this recipe

    3 stars

    What have I done wrong? I boiled for twice the time and it would not wrinkle on the saucer? Just bunged it in the jars in the end. Tastes nice although unable to detect the Pimms.

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  • Binder photo Jen

    29 September 2011

    Jen rated and commented on this recipe

    4 stars

    I really liked this although I couldn't taste the Pimms - not that suprising when you think how much you have to put in lemonade normally and there's only 3tbsp in this. Still lovely but had to give it a lot longer than stated times.

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  • Binder photo Jen

    29 September 2011

    Jen commented on this recipe

    I really liked this although I couldn't taste the Pimms - not that suprising when you think how much you have to put in lemonade normally and there's only 3tbsp in this. Still lovely but had to give it a lot longer than stated times.

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    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emma

    16 October 2011

    Emma rated and commented on this recipe

    4 stars

    I boiled it for longer than the recipe said and am not sure whether it was wrinkling enough, but have just eaten it on my toast for breakfast (the morning after making it) and it's really nice. I didn't put in all the sugar as didn't want it to be too sweet. Also didn't have any Pimms so just made plain strawberry

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  • Binder photo suzlovescake

    13 June 2013

    suzlovescake rated and commented on this recipe

    5 stars

    This is delicious! Just made some with this summer's strawberries, it's so much better than shop bought jam. Was first time I have made jam and it was easy peasy. No pimms so left that out, will try it if I have some next time I make it.

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Difficulty and servings

Easy

5 x 450g jars

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

plus cooling

Low-fat

Ingredients

Print this recipe
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PER SERVING (cream tea tarts, each)

49 kcalories, protein 0g, carbohydrate 13g, fat 0 g, saturated fat 0g, fibre 0g, sugar 13g, salt 0 g

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