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Strawberry and Pimm’s Jam

This contemporary twist on a classic preserve recipe is sure to be a huge winner with all who sample it. A gorgeous edible gift idea for family and friends.

From the book


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.

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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.


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From the book: The Modern Preserver: Chutneys, pickles, jams and more

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