Wimbledon is upon us, and with it an urge to gorge yourself on strawberries, safe in the knowledge they’ll only have come from as far as Kent and revel in the delights of Pimm’s-quaffing season. What could be better than a marriage of the two in the form of this Strawberry and Pimm’s Jam, from the beautiful book that is Kylee Newton’s The Modern Preserver (£20, Square Peg)? Literally nothing, that’s what. We will be ladling this over our morning porridge and/or toast and/or cake.
This is a soft-set recipe so when you do the wrinkle test, make sure it’s on the softer side.
Ingredients (serves 7-8 x 228ml jars)
80ml lemon juice (juice of about 11/2 lemons)
1kg jam sugar
1. 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.
2. Continue to boil steadily at around 104°C, stirring intermittently, for another 20-25 minutes. Use the wrinkle check to test the setting point. [You can do this by placing a dollop of the boiled jam on a cold plate. Let it stand for a minute before pushing the jam with your finger. If it wrinkles, it is set. If it’s too runny, it needs longer in the pan.]
3. Once it is 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.
4. Ladle into warm, dry sterilised jars and seal.
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. Keeps for up to six months unopened. Once opened, refrigerate and consume within four weeks.
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