Strawberry season is here so I thought it would be a great time to whip up this alcohol-infused jam! This soft-set recipe reminds me of summers in London with Wimbledon, market stands selling strawberries everywhere and where it was always Pimm’s o’clock (at least for me). For those of you who don’t know, Pimm’s is a popular summer drink in England. It’s gin based and it is served with lemonade (I prefer orange or lemon soda), chopped fruits such as oranges and strawberries, cucumber, mint leaves and ice.
You can also use gin instead or if you don’t like the idea of having alcohol in your jam just omit it and add some finely chopped mint.
This jam would be perfect to serve with ice-cream, on toast or scones or with some yogurt and granola for breakfast. Mmm!
- 2kg strawberries
- 40ml water
- 80ml lemon juice (about 2 lemons)
- 1kg sugar
- 150ml Pimm’s
- sugar thermometer
Makes: 7-8 230ml jars.
Keeps: up to 6 months unopened. Once opened, refrigerate and eat within 4 weeks.
Wash, hull and halve the strawberries.
2. Place the strawberries in a large pan with the water and soften for 10-15 minutes on a moderate heat.
3. Add the lemon juice and sugar to the pan, stirring to dissolve the sugar while bringing the mixture to the boil. Raise the heat a little and continue to boil steadily at around 104C, stirring intermittently for another 20-25 minutes.
4. In the meantime, sterilise your jars and lids. Also place a small plate in your freezer for the wrinkle test.
5. Use the wrinkle test to check the setting point when the jam reaches 104C or starts to make larger popping bubbles. Take off the heat and take the plate from your freezer and drip a little jam onto it. Put the plate back in the freezer for a minute and then test the mixture by pushing it with your finger. If it wrinkles gently, then it’s soft set and ready for jarring. Don’t leave the jam too long in the pan or it might caramelise or burn.
6. When the jam is ready, take off the heat and skim off any scum from the surface.
7. While hot, add the Pimm’s to the pan an leave for a few minutes so that the alcohol evaporates. Allow the jam so settle for at least 5 minutes before pouring into the jars.
8. Use a sauce spoon to transfer the jams into the dry sterilised jars and seal. Make sure you leave at least 2-3mm space between the top of the jam and the rim. Leave to cool and enjoy!I’d love to hear from you if you give this jam a try.