Make a batch of this boozy strawberry and Pimm's jam, then check out our strawberry jam, blackberry jam, plum jam, rhubarb jam, damson jam and plenty more jam recipes.

Looking for ways to use up your jam? Use it to make our easy jam tarts, Jammie Dodgers or for a filling in these jam doughnuts.


  • 1kg strawberries, hulled and halved
  • 500g jam sugar
  • 1 lemon, juiced
  • 200ml Pimm’s


  • STEP 1

    Put a few small plates in the freezer for testing the jam. Tip the strawberries into a bowl, add 1/2 the jam sugar and mix well. Leave to macerate for 1 hour.

  • STEP 2

    Scrape the strawberries into a large pan, tip in the remaining jam sugar and lemon juice, and bring gently to the boil, stirring regularly to dissolve the sugar.

  • STEP 3

    Simmer the strawberries for 20-25 minutes, stirring now and again, until a sugar thermometer reads 105C. Stir regularly towards the end to avoid the sugar catching. Pour in the Pimm’s and stir well. Spoon a little onto one of the plates from the freezer. It should wrinkle and form a skin. If it doesn’t, simmer for another 10 minutes then test again.

  • STEP 4

    Pour into 4 x 250ml sterilised jars and seal. Store in a cool spot.


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