Hello and welcome to Jammy June! Throughout the month of June I’ll be sending out an extra post every Tuesday featuring a summer jam or compote recipe. Why? Because I love jam! Often the jam recipes I share are just a small component of a much bigger and more complex bake but jam deserves some time in the spotlight too. If you’ve never made jam before, you might find this post helpful, it covers a lot of jam making basics as well as why I often use pectin in my jams.
All of the Jammy June recipes will be totally free so make sure you’re subscribed to get them right in your inbox. As these recipes are free I would really, really appreciate if you took the time to like, comment or share. It helps to push out my newsletter to a larger audience so that I can continue to write and share free content.
If you’d like to support me in an even more substantial way, please consider becoming a paid subscriber. You’ll receive an exclusive recipe every week, plus access to the full archive of over 100 thoroughly tested cake and dessert recipes. And you'll be helping support me so I can continue creating and sharing recipes! 🩷 It’s just £5 a month or £50 for a whole year. To subscribe or upgrade, just hit the button below and join me for more cakey fun.
Let’s get into today’s jam…
This is going to be an unpopular opinion but I find plain strawberry jam slightly boring… I’m sorry, I’m sorry it’s just never been my favourite. This jam, on the other hand, is the opposite of boring!
I first made this jam as a component in my Eton Mess Tart but honestly it’s so good I feel like it deserved it’s own dedicated post. I made three batches last summer and I’m already half way through my first batch this year, it’s such a lovely summertime jam, it would be perfect in a Victoria sponge, on scones, basically anywhere you’d use strawberry jam.
This recipe does contain some Pimms to boost the flavour but if you want to leave it out you still get the essence of Pimms from all of the other ingredients. Because of all of the additional liquid in this recipe, it does take a while to thicken as we have to evaporate all of the excess liquid, I just left it on a low heat for a an hour or so while I pottered around with other jobs.
Pimms Jam
Ingredients - Makes about 2 jars
400g strawberries
60g peeled, grated cucumber
Zest & juice of 1 lemon
Zest of 1/2 an orange
1.5tsp chopped fresh mint
100g Pimms
200g caster sugar
5g pectin mixed with 10g of sugar
Pinch of citric acid (optional, add it if you like your jam extra tangy)
Method
Combine everything but the pectin and leave to macerate for a few hours or overnight. You can skip this step if you’re in a hurry!
Bring to a rolling boil and then shower in the pectin mixed with the sugar.
Reduce to low/medium and leave to simmer stirring occasionally.
To test if the jam is ready, drop a spoonful onto a cold plate and let it set for a few minutes, if it’s thick and forms a skin on the top which crinkles when pushed, it’s ready. If you’re unsure, you can also take the temperature, it should be around 104°C (219°F).
Decant into sterilised jars or a Tupperware container.
If storing in sterilised jars this jam will keep for up to 6 months unopened, if not, it will keep in the fridge for 4 weeks.
Thank you so much 🍓
Why do you choose to incorporate the cucumber?
Love #jam thank you