- 1½ kg strawberries,hulled and halved if large
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)
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- juice 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tbsp Pimm's No 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.
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.
Sterilising your jarsWash 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 labelsDownload our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
Cream tea jam tartsRoll 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.