Chunky Strawberry And Pimm’s Jam
If you are Facebook Friends with me or follow me on various social networks, you’ll know I love making jam.A lot. My favourite this year has been chunky strawberry and Pimm’s jam.It’s almost a year since I started making hedgerow jam, on the stove top and slow cooker.I made heaps for Christmas presents along with mincemeat, chutney, relish, Piccalilli and other jam like Victoria Plum.
This year has been my first year to make soft fruit jam without using apple to help the jam set.As soft fruit is low in pectin ( a natural occurring setting agent), I’ve had to buy jam sugar which is more expensive than caster or granulated sugar.So to keep costs down I’ve been using the local supermarket’s cheapest British strawberries or what is in the reduced section at our local shop.
Alcohol is a natural preservative and gives this chunky strawberry Pimm’s jam a lovely kick.Remember to add the Pimm’s once the jam is off the heat.This jam will easily keep for a year in a cool, dark cupboard.Once open eat within 3 weeks, which shouldn’t be a problem.
1 kg strawberries
Juice of 1 lemon
800g jam sugar
3 tbsps Pimm’s
1. Take 250g of strawberries, hull and cut into quarters.Put aside.Take the rest of the strawberries, hull and place in a large preserving pan ( a large saucepan will do).Add the lemon juice.Cook the strawberries on a medium heat, stirring to avoid sticking to the bottom of the pan.Once the strawberries break down and the mixture starts to bubble, use a potato masher to squish the strawberries.
2. Add the jam sugar, stirring until the sugar dissolves.Turn up the heat to high and add the strawberry quarters.Keep stirring, 10-12 minutes.The jam will now be thick and a deep dark red.
3. Place 3 medium-sized thoroughly clean jam jars into the oven on a 160°c.They will need 20 minutes.Test to see if the jam has set.Place a teaspoon of the jam onto a saucer/small plate and put in the fridge for 5 minutes.Pull the jam off the heat whilst waiting.
4.If the jam is set, take the jars from the oven using oven cloths and remember they are very hot!. Add the Pimm’s, stir and ladle the very hot jam into the hot jars.Place a wax disc over the top of each jar, wax side down.Once cool, place a cellophane disc over the top with an elastic band.If the jam isn’t set heat cook the jam for a further 5-7 minutes and test again.