Soft-set strawberry & Pimm's jam

Soft-set strawberry & Pimm's jam

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(5 ratings)

Prep: 15 mins Cook: 20 mins Plus cooling

Easy

5 x 450g jars
Give your homemade jam a cheeky twist with a dash of Pimm's No 1, then use it to make jam tarts

Nutrition and extra info

Nutrition: per serving (cream tea tarts, each)

  • kcal49
  • fat0g
  • saturates0g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1½ kg strawberries,hulled and halved if large
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1kg bag jam sugar (it has added pectin)
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • juice 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp Pimm's No 1

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.

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Comments (6)

Heidi's Baking Frenzy's picture

A really lovely jam! The Pimms taste isnt obvious, , but together with the lemon and orange, just adds an extra zest. Set to a beautiful texture as well. Will be making plenty of this to share with family and friends!

eml1980's picture
4

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

glasgow's picture
4

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.

glasgow's picture
4

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.

copperheidi's picture
3

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.

destinydinners's picture
5

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

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