Strawberry Jam with Pimms
  • Prep Time: 10 minutes
  • Cook Time: 4*60 minutes
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Strawberry Jam with Pimms

By June 21, 2015

Homemade strawberry jam with a dash of my favourite summer drink Pimms. The amounts shown below are enough for 1 jar.

Ingredients

Instructions

1. Place two saucers in the freezer to cool.

2. Sterilise the jars in the oven

3. Wash the and weigh the strawberries

4. Add the strawberries and sugar (half the weight of the strawberries) into a pan. Heat on a medium heat. Once the sugar has dissolved, lightly mash the fruit, boil for 5 minutes, turn off the heat.

5. Take one of the saucers from the freezer and remove a teaspoon of jam from the saucepan and place on the saucer. If it has a skin on it after 30 seconds when moved with the spoon it is ready. If it doesn't cook the jam for 1 minute more and repeat until you get a setting point. At this stage stir in 1 to 2 tablespoons of Pimms if you would like to use it. If you have some scum on top of the jam you can add a teaspoon of butter and mix it in.

6. Leave to cool for 15 minutes before ladling into the sterilised Jars. Make sure you leave a 1 cm gap before the top of the jar. Top with a round of greaseproof or baking paper. Add the tops for the jars. Leave to cool before storing in the fridge.

This is a quick and easy recipe for Strawberry Jam with Pimms. To help the jam set I use jam sugar which has pectin in it. The jam is only boiled for 5 minutes so that the fruit remains relatively whole. Once a setting point is reached I add 1 tablespoon of Pimms per pot. If you don’t know Pimms you should really try it. It is a British Classic summer time drink, based on Gin with additional flavours usually served with lemonade and fruit. Most of the local Getranke Markt sell it. It adds an extra twist to the flavour of this jam. Keep the jam in the fridge, it should last for 2 to 3 weeks. I use strawberries that are slightly past their best to make this jam. As it doesn’t keep for very long don’t make to much in one go. The simple rule is to use half the sugar for the weight of the jam. This goes great with my Classic Scones recipe.

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