‘Soft Set’ Strawberry & Pimms Jam

It’s strawberry season AND Wimbledon, so naturally we’ve got 30 boxes of strawberries and 15 bottles of Pimm’s. Now you can make a racket about our amazing ‘Soft-Set’ strawberry & Pimm’s jam…which we LOVE. Puns over, we promise.


  • 1.5kg/3lb 5oz strawberries, hulled and halved if large
  • 1kg bag jam sugar (it has added pectin)
  • juice 2 lemons
  • juice 1 orange
  • 3 tbsp Pimm’s No 1


  • Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don’t let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
  • Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm’s. Ladle into steralised jars.
  • Will keep in a cool, dark place for up to 1 year.

5th July 2016

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Sweet Strawberry & Raspberry Jam

This is an interesting twist on classic strawberry jam. If you love strawberry jam a but fancy a little bit of an extra fruit boost, try this recipe.

You will need:

· 800g strawberries
· 600g raspberries
· 1.5kg of jam sugar
· 1 litre of water
· 3 tbsp of lemon juice
· Kilner Jam pan
· Kilner preserving jars
· Slotted spoon


  1. Put the raspberries into the Kilner jam pan and add the water and all of the strawberries and bring to the boil over a medium heat.
  2. Allow to simmer for a further half an hour on a gentle heat.
  3. Stir in the remaining sugar and stir until dissolved.
  4. Bring the jam to boil rapidly for 15-20 minutes.
  5. Allow to cool and skim the excess with your spoon.
  6. Take your sterilised Kilner jars and fill with your sticky sweet jam.

Don’t forget to sterilise your jars thoroughly, and check your jars for chips and cracks first.
For your preserving checklist, FAQs and dos and don’ts, go to http://www.kilnerjar.co.uk/Preserving

TIP: It’s a universally known fact(!) that raspberry goes amazingly with chocolate, so why not serve up a cream tea with a modern twist: chocolate chip scones, sweet strawberry & raunchy raspberry jam with a dollop of cream? Nice.

The new 31 piece Kilner preserving gift set is out now. Find out more, and where to buy on www.kilnerjar.co.uk

21st July 2014

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