Strawberry & Pimm’s Jam
Home made jam is so much tastier than shop bought. This recipe is a little looser setting than you might be used to, because supermarket jam contains gelling agent to firm it up.
This recipe makes enough to fill around 6 jars, and is perfect with our Victoria Sponge or Giant Lemonade Scone recipes.
1.8kg strawberries, quartered
1kg jam sugar
1 lemon, juiced
5 tbsp Pimm’s
Suitable for: CleverChef
Add the chopped strawberries to the inner pot and use a potato masher to squash the strawberries until they are pulverised and juicy.
Add the sugar and stir to combine, making sure no sugar is left on the bottom of the pot.
Put the lid on and select the DIY function. Adjust the temperature to 100°C and the time to 10 minutes then press START to gently dissolve the sugar.
When the program has finished open the lid and stir in the lemon juice.
Close the lid and select the DIY function again, but this time leave the settings at 130°C and 15 minutes, then press START.
When the program has finished open the lid and stir in the Pimm’s.
Select the SAUTE function and bring to the boil, this will take around 5 minutes. Once bubbling, press CANCEL.
Leave to cool until the bubbles stop then repeat step 7 to once again bring your jam to the boil.
Leave to cool and once cold, spoon in to sterilised jars and keep in the fridge for up to 2 months.