I just couldn’t resist the name really. This is a fabulous fun named jam, full of soft seasonal fruit and delicious pimms!!
Nobody could resist the sweet fruity taste of my ‘Wimbledon Jam’, you do not need to be a champion to spread this over a scone, or layer it heavy in between a delicious vanilla and cream sponge. Right so now I clearly have your attention, and you are salivating like a child at a sweet shop, or like me at a bakery, here are the simple instructions.
So have a little time in your kitchen, in between tennis of course and make some Wimbledon Jam for the fabulous finals weekend!!
Come on Murray!!
900g soft fruit, I used, 300g raspberries, 300g blackberries, 300g strawberries
750g jam sugar
100ml pimms
half the juice of a lemon
1. Sterilise your jars as normal, wash them and pop them into a low oven 120C for about 15 minutes. Or run them on a hot dishwasher cycle with no detergent. Place a saucer into your freezer to test the jam setting point.
2. We at home like a lump free jam, so In a blender add all the soft fruit and blend. If you prefer a chunky jam, then do not blend, just add your fruit to your jam pan.
3. Simmer the fruit for about 5 minutes.
4. Add in your jam sugar and lemon juice, stir and simmer to boiling point and boil for around 10 minutes, then add the pimms and boil for a further 2 minutes. Test the jam by placing a small tsp full onto the saucer from the freezer. Push the jam with your finger, if it wrinkles its ready.
Jar up the jam whilst its still hot. Allow to cool. Then store in a cupboard. I intend to use mine this weekend in between a celebration cake.
Carmela x
