There is something so satisfying about making jam. I don’t know what is is but I love having homemade jam in my cupboard. Especially when as the long nights are drawing in, I love being able to snuggle down with tea and toast with jam!
Makes 1 x 500ml Jar
25 ml Water
335g Caster Sugar
Hull and quarter the strawberries and place into a pan with the water. On a medium heat, leave to slowly soften up. This should take around 8-10 minutes.
Add the sugar and stir over a low heat until the sugar has dissolved. Boil steadily for about 15 minutes, or until at setting point, 105C/220F. Though if you don’t have a jam or digital thermometer, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached!
Add the pimms, watch out, those fumes are the alcohol burning off, stir until well mixed in!
Pour into your sterilised jar!
This will last up to 6 months unopened. Once opened keep refrigerated and consume within 4 weeks.