A British summertime classic. Makes for a deliciously decadent breakfast, spread over hot buttered toast. Just as perfect as part of an indulgent afternoon tea, spooned onto sweet cream scones. Or why not layer it up in a Victoria Sponge cake and serve alongside a glass of Pimm’s at your next garden party? However you choose to serve it, whip up a batch of this Strawberry & Pimm's Jam and it’ll always be Pimm’s – o – clock!
Maslin pan or a heavy bottomed large pan
5 sterilised 450ml jars and lids
1.5 kg strawberries, hulled and roughly chopped if they're large
1kg jam sugar
Juice of 2 lemons
Juice of 1 orange
4 tbsp. Pimm’s No 1
- Place a few small saucers in your freezer - you'll need these later. Slightly squish the strawberries in your hands as you place them in the Maslin pan - just enough to make them juicy! Next, stir in the sugar.
- Place the Maslin pan on the stove on a very low heat. Stir occasionally until the sugar has dissolved; be careful not to let it boil.
- Pour in the lemon and orange juice and turn up the heat. Once the jam has reached 105c on your preserving thermometer, set a timer for 10 minutes.
- When the 10 minutes is up, remove from the heat. Take one of the saucers out of the freezer, and using a teaspoon, place a small amount of jam on it. Place the saucer in your fridge and set the timer for 1 minute. When the time is up, remove from the fridge and push your finger through the jam. If it wrinkles, it’s ready. If it doesn't, bring it back to the boil for a further 2 minutes then test again.
- When the jam is ready, it’ll need to cool for 30 minutes. Skim any scum off the top, then stir in the Pimm’s. Your jam can then be ladled into jars and spooned liberally onto cream scones! It should keep for up to a year in a cool, dark place.
Pick up the VonShef Maslin Pan Set which comes with 6 x 450ml glass jars with lids, thermometer, preserving spoon, stainless steel funnel plus 100 x easy peel labels, 6 x elastic bands and 6 x gingham covers.