The keen reader will know of my famous strawberry and lavender gin. Well this strawberry gin jam is the byproduct of then lovely liqueur. I use the gin soaked strawberries to make something special to spread on my toast in the morning.
strawberry gin jam
It’s September and according to the radio this means summer is officially over. ‘What summer?’ is the cry from us folks in Scotland as the weather here has been patchy to say the least.
I can’t bear the thought of losing summer and want to cling on to it as long as possible. This delightful Strawberry Gin Jam is one way to do this.
As I said, this jam is a byproduct of my strawberry gin recipe from my first book So Easy Herbal and it has been a bit of a star for me. It was the first recipe I did on TV on The Hour, has been featured in magazines and has been demonstrated at many a food theatre event.
In fact I was making it every day at the Edinburgh Foodies Festival this summer.
Using gin-soaked strawberries
Never one to let anything go to waste I like to use up those somewhat faded gin-soaked strawberries after making the gorgeously flavoured gin. I like to kid myself that I am being virtuous and thrifty when in reality I am just wringing out the last remnants of gin.
I’ve served them up with ice-cream in a very adult summer sundae and whizzed them into a boozy sorbet. But by far my real favourite way to use them up is to make this wonderful strawberry gin jam that means I can enjoy that boozy berry taste for months to come.
Ingredients for this strawberry gin jam?
Because the strawberries have also soaked up a fair bit of sugar along with that all-important gin I use a little less than the standard 50/50 fruit to sugar ratio in this recipe.
I also add 50% fresh strawberries to the gin-soaked ones so that there is more body and a bit less of the bitter gin flavour to the jam. If you want to go heavier on the booze front then just use less fresh berries.
The only other ingredient here is lemon juice.
How to make strawberry gin jam
- I had 300g of gin-soaked strawberries so added another 300g of chopped fresh berries.
- Then added 400g of sugar and the juice from half a lemon to a pan and slowly brought it to a rolling boil.
- Now I just had to keep it bubbling till it reached that magical setting point and then ladled it into sterilised jars.
But what if you haven’t made any strawberry and lavender gin (shame on you!).
You can get a similar effect with this jam by using all fresh strawberries (600g) and equal quantity of sugar and adding about 150ml of gin at the end of the jam making process just before potting it up.
Remember this is just a substitution and will not be the same as my original strawberry gin jam recipe.
Use 1 kilo of sugar and juice and zest of a lemon and boil up as per this recipe.
How long will this jam keep?
Your strawberry gin jam will keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How to serve strawberry gin jam
Serve your jam on toast for a hair-of-the-dog style breakfast treat, with scones and cream for a tea-time treat.
Better still, why not make a fun sundae with Greek yogurt, strawberry gin jam, a few fresh berries and some crushed toasted nuts.
Looking for more fun and easy strawberry recipes? Then check these out;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Strawberry Gin Jam
- 300 g gin soaked strawberries from making strawberry and lavender gin
- 300 g fresh strawberries
- 400 g granulated sugar
- juice of half a lemon
- Hull and chop the fresh strawberries and add these along with the gin soaked berries into a heavy based pan.
- Add the sugar and lemon juice and slowly bring to the boil.
- Boil for approximately 15 minutes until it has reached the setting point (105C of when a teaspoonful on a chilled saucer creases when you drag a finger through it)
- Ladle into sterilised jars and pop on the lids.