Recipe: strawberry and Pimm’s jam
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern Preserver, Kylee 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
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. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.
Use the wrinkle check to test the setting point then, when 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.
Ladle into warm, dry sterilised jars and seal.
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. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.
Use the wrinkle check to test the setting point then, when 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.
Ladle into warm, dry sterilised jars and seal.
Kylee Newton is the self-taught preserver and food creative behind Newton & Pott. In her cookbook The Modern Preserver, Kylee 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
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. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.
Use the wrinkle check to test the setting point then, when 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.
Ladle into warm, dry sterilised jars and seal.
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