Strawberry and Pimm’s Jam
Summer, Wimbledon, strawberries, Pimm’s.
How to Eat: Amazing poured over vanilla ice cream as an instant dessert. Or, when making ice cream, try folding it through the custard for a strawberry ripple effect. This is a soft-set recipe so when you do the wrinkle test, make sure it’s on the softer side.
- 2kg strawberries
- 40ml water
- 80ml lemon juice (juice of about 11/2 lemons)
- 1kg jam sugar
- 150ml Pimm’s
Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat.
Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.
Use the wrinkle check to test the setting point then, when ready, take off the heat and skim off any scum from the surface.
While hot, stir in the Pimm’s and leave for a few minutes so that the alcohol burns off.
Ladle into warm, dry sterilised jars and seal.
Keeps for up to 6 months unopened. Once opened, refrigerate and consume within 4 weeks.