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Recipe: strawberry and Pimm’s jam

snacks
summer
vegetarian
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Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern PreserverKylee demonstrates how to create modern pickles, preserves and jams by using traditional artisan methods. Kylee’s unexpected flavour combinations are just the pazazz your meals are pining for, and today, we’re lucky enough to share her strawberry and Pimm’s jam recipe with you. Serve it with good-quality vanilla ice cream. Who’s ready for summer?

Strawberry and Pimm’s jam

Get your artisan on

Discover our tips and tricks for making your own preserves.

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(No Ratings Yet)
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Preparation Time15 MINUTES

Cooking Time40 MINUTES

Resting Time0 MINUTES

Serves8 x 228ml jars

LevelEasy


ingredients

2kg strawberries
40ml water
80ml lemon juice
1kg jam sugar
150ml Pimm’s

Get your artisan on

Discover our tips and tricks for making your own preserves.

1

Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat.

2

Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.

3

Use the wrinkle check to test the setting point then, when ready, take off the heat and skim off any scum from the surface.

4

While hot, stir in the Pimm’s and leave for a few minutes so that the alcohol burns off.

5

Ladle into warm, dry sterilised jars and seal.

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Preparation Time15 MINUTES

Cooking Time40 MINUTES

Resting Time0 MINUTES

Serves8 x 228ml jars

LevelEasy


ingredients

2kg strawberries
40ml water
80ml lemon juice
1kg jam sugar
150ml Pimm’s

Get your artisan on

Discover our tips and tricks for making your own preserves.

1

Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat.

2

Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.

3

Use the wrinkle check to test the setting point then, when ready, take off the heat and skim off any scum from the surface.

4

While hot, stir in the Pimm’s and leave for a few minutes so that the alcohol burns off.

5

Ladle into warm, dry sterilised jars and seal.

SHOW MORE
SHOW LESS

Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern PreserverKylee demonstrates how to create modern pickles, preserves and jams by using traditional artisan methods. Kylee’s unexpected flavour combinations are just the pazazz your meals are pining for, and today, we’re lucky enough to share her strawberry and Pimm’s jam recipe with you. Serve it with good-quality vanilla ice cream. Who’s ready for summer?

Strawberry and Pimm’s jam

1

Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat.

2

Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.

3

Use the wrinkle check to test the setting point then, when ready, take off the heat and skim off any scum from the surface.

4

While hot, stir in the Pimm’s and leave for a few minutes so that the alcohol burns off.

5

Ladle into warm, dry sterilised jars and seal.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Your dream holiday destination

View Results

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