Olive Magazine
Strawberry Jam with Pimm’s

Strawberry and Pimm’s boozy jam

Published: August 18, 2018 at 3:01 pm
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  • Preparation and cooking time
    • Total time
    • macerating
  • Easy
  • Makes 4 x 250ml jars

Check out this quick and easy boozy jam recipe with juicy strawberries and Pimm's for a summery addition to your afternoon tea spread

  • Gluten free
  • Vegan
Nutrition:
NutrientUnit
kcal27
fat0.1g
carbs5.6g
sugars5.6g
fibre0.4g
protein0.1g
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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.

Ingredients

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

Method

  • 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.

*This recipe is gluten-free according to industry standards

Learn how to make homemade preserves with our easy guide...

The low down on preserving: jam spoons
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