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Home » Homemade Jam » Strawberry And Lavender Gin Jam

Strawberry And Lavender Gin Jam

Author: Karon Grieve Published : September 2015

Recipe
super easy recipe for strawberry gin jam using the gin soaked berries from making strawberry gin, or follow my recipe to create it from scratch here

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 with spoon on top of jar

 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.

strawberry gin jam on scones

Strawberry Gin

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.

strawberry gin jam as a dessert with fruit and cream

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.

jar of jam with spoon on top

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.

scones with gin jam and glass of liqueur at side

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.

Substitutions

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.

jar or strawberry gin jam with spoon on top

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 no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

jam on scones seen from above on coloured plate

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.

larder links

Looking for more fun and easy strawberry recipes? Then check these out;

Strawberry and Lavender Water

Easy homemade Strawberry Curd

Strawberry and Elderflower Jam

Strawberry and Salmon Salad with Spinach and Walnuts

Strawberry Sage and Red Wine Jam

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
strawberry gin jam by larderlove

Strawberry Gin Jam

Karon Grieve
A super easy recipe for a boozy preserve – strawberry gin jam, perfect for spreading or adding to desserts.
4.58 from 7 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course preserves
Cuisine British
Servings 20 servings
Calories 87 kcal

Ingredients
 

  • 300 g gin soaked strawberries from making strawberry and lavender gin
  • 300 g fresh strawberries
  • 400 g granulated sugar
  • juice of half a lemon
Metric – US Customary

Instructions
 

  • 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.

Notes

If you haven’t made my strawberry and lavender gin and don’t have any gin-soaked strawberries simply use a total of 600g fresh strawberries and equal quantity of sugar plus the  zest of a lemon and follow above recipe, then just before potting up the jam add 100-150ml gin and stir through. Remember this is just a substitution for the original recipe and won’t be quite the same as using strawberries that have been soaking in gin and sugar for over a week..
Your jam will keep for up to a year in a cool dark place, once opened store in the fridge and use within a month.

Nutrition

Calories: 87kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 46mgFiber: 1gSugar: 21gVitamin C: 18mgCalcium: 5mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Homemade Jam, Summer

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Comments

  1. Valerie says

    February 16, 2016 at 6:05 pm

    Do you mean 220F? I almost burned mine because I was using a thermometer.

    Reply
    • Karon Grieve says

      February 21, 2016 at 11:27 am

      Sorry Valerie
      All my recipe temperatures are in celcius so it is 220C. So sorry for any confusion
      K x

      Reply
      • Kathleen says

        August 26, 2020 at 11:28 pm

        I tried your recipe last weekend, made 5 jars. I have one small problem.. When you make it has the jam got a really hot after taste

        Reply
        • Karon Grieve says

          August 27, 2020 at 8:24 am

          Hi Kathleen
          When I’ve made the strawberry gin jam it just tastes like normal strawberry jam but just with a slight taste of gin.Never had a hot after taste, hmmm that sounds a bit odd.
          K

          Reply
  2. Kate says

    August 2, 2017 at 1:41 pm

    Hi Karon,
    How long will this jam keep if put in sterile jars? I want to make it for Christmas presents but strawberries are at their best now (in august). Will it store ok for that long or does it need to be fridged?
    Kind regards
    Kate

    Reply
    • Karon Grieve says

      August 7, 2017 at 7:56 am

      Hi Kate
      This will easily keep till long after Christmas, just follow steps for sterilising jars etc
      K x

      Reply
  3. Diane says

    September 17, 2017 at 5:20 pm

    Hello Karon
    I would love to make the gin jam but do I need to make the lavender gin first or can I use everyday gin?

    Look forward to your reply.

    thank you
    Diane 🙂

    Reply
    • Karon Grieve says

      September 19, 2017 at 6:37 am

      yes because you need those gin soaked strawberries. Normal gin wouldn’t taste the same but it would work just as strawberry jam with a bit of gin flavour. The gin soaked strawberries really pack a punch.

      Reply
      • Diane says

        September 22, 2017 at 4:31 pm

        Thank you Karon will definitely give it a go. Diane 🙂

        Reply
  4. Vivien says

    July 6, 2019 at 9:08 pm

    Hi Karon. The recipe for strawberry gin jam calls for gin soaked strawberries from making strawberry and lavender gin. For strawberry gin jam is it then 300gm plain and 300gm soaked in gin.

    Reply
    • Karon Grieve says

      July 18, 2019 at 9:52 am

      Yes it states that clearly in the recipe print out at the bottom
      K

      Reply
  5. Karon says

    July 15, 2019 at 3:01 pm

    Thanks for this name twin

    Reply
  6. Pam Anderton says

    April 23, 2020 at 12:33 pm

    Your recipe for strawberry gin jam sounds amazing. Could I use your recipe substituting blueberries or raspberries which I have used to make raspberry gin and blueberry gin

    Reply
    • Karon Grieve says

      April 23, 2020 at 3:51 pm

      Hi Pam
      Yes of course you can. I do the same with my rhubarb and ginger gin, just keep the gin soaked fruit and make jam with it. Never let good gin soaked fruit go to waste when you can have it on your toast in the morning!
      K x

      Reply
  7. Cheryl Lindorff says

    February 18, 2021 at 6:46 am

    Hi Karon
    I am in Western Australia and have made a couple of batches of your Strawberry and Gin jam. Quite yummy but no gin flavour which is disappointing. I used the fresh strawberries and soaked overnight in the fridge then followed your recipe – 1kg fruit soaked in 150ml gin overnight. Into the pot with 1kg sugar and the juice (3tbsp) and zest of the lemon.
    The sugar dissolved in about 10minutes but it took about 30mins to reach gel point – slightly longer in the second batch.
    Any suggestions that I could try to get a more “boozy” flavour?
    In the meantime, we shall the jam.
    Very happy to make “a few more batches” to get THAT special flavour
    Cheers
    Cheryl

    Reply
    • Karon Grieve says

      February 18, 2021 at 8:51 am

      Hi Cheryl
      Just add the gin at the end of the jam making process instead. As I said in the recipe the soaking overnight is just an alternative to the real jam recipe which uses the strawberries that have been used to make flavoured gin and have been floating in the booze for a week at least. I’ll amend the recipe to say this.
      Jam sets at different times, it can take 15 minutes or up to 30 minutes, it is never an exact science I’m afraid. Hope this helps.
      K

      Reply
      • Cheryl Lindorff says

        February 19, 2021 at 11:47 pm

        5 stars
        Good morning Karen
        Thank you for replying so quickly. Shops open soon and I will go and buy more strawberries and try your suggestion.
        I have given several of two batches to friends and they LOVE it as is so I will keep it! 5 stars for this “not so ginny” version I have made.
        Can’t wait to try your suggestion – will make today as mid 30s tomorrow and 39 on Monday!
        You are so right – not an exact science is jam making but such fun!
        Cheers for now
        Cheryl

        Reply
        • Karon Grieve says

          February 20, 2021 at 9:08 am

          Hi Cheryl
          So glad your friends all love the jam so much. Good luck with this new batch. In envy of your weather!
          K

          Reply
          • Cheryl Lindorff says

            March 16, 2021 at 4:26 am

            Hi Karon
            Have had a wonderful time making this jam . Thanks for the tips!
            We did have some very hot and humid weather and envied yours but really, both not the best.
            My family and friends thoroughly enjoyed being my guinea pigs but have settled on adding 80mls of gin once it has gelled.
            Tip – remove about a cup of jam, stir in gin, return to pot and stir well.
            (The jam more than sizzled and spit when the gin was added directly. Also had a “burnt” smell but didn’t have a burnt taste.)
            60mls – could taste “something” but didn’t recognise “gin”
            80mls – oh yeah, that’s gin! Now a favourite for many.
            Hot weather back again so of course, time to make some more!
            Actually 20 small jars for some friends for this weekend when we are meeting!
            Cheers for now and THANK YOU
            Cheryl
            PS- I am going to try you Strawberry and Lavender Gin – my sister will be my guinea pig for this!

          • Karon Grieve says

            March 16, 2021 at 10:52 am

            Hi Cheryl
            Glad the jam was such a success. Hope you enjoy making the gin too.
            K

          • Cheryl Lindorff says

            July 20, 2022 at 8:34 am

            Hello Karon
            I remembered your last email to me “envying our summer weather”! Ironical that you are all suffering such hot weather in England….40 is “jolly hot” and I do hope you are coping and surviving. You never get used to it. I would like to recommend that you drink heaps of (just) water and not so much fizzy drinks and alcohol. Water really is best – and good old tea!! Keep yourself covered when outside – hat, (yes) long sleeves and sunscreen. And if you don’t have a pool – cold showers…I find these tricks help.
            Jam wise, your strawberry and gin jam is still the favourite amongst my friends – they all got some at Christmas- and I have become quite adventurous. My recent are Mandarin Marmalade with cinnamon and brandy a Lime Marmalade with gin, fruit from my own trees. Just waiting for my oranges to ripen for Orange Marmalade with whiskey.
            WA is faring better than our East coast – it is heart wrenching – some areas have had major floods – 4 in 18 months or less with major fires in between….and more to come. WA – cold and wet but nothing like the East and hopefully we will never see such extremes. We did have a bad fire season last summer – and days/week of 40 and over 35! I guess we expect the same this year. Of course, COVID didn’t help.
            To you, you family and friends, please take extra care and keep safe!
            Kindest regards, Cheryl.

          • Karon Grieve says

            July 20, 2022 at 10:02 am

            Hi cheryl
            Thanks for getting in touch. I’m in Scotland so not as hot as England. So glad my strawberry gin jam has been such a success. Hope your weather is behaving better and no fires.
            K

    • Jerilea says

      June 26, 2022 at 11:56 pm

      Some years ago i made an orange marmalade and put 1T whiskey in each jar before adding the hot marmalade. It was tasty, especially on ice cream.

      Reply
      • Karon Grieve says

        June 28, 2022 at 6:45 pm

        That’s a good use for marmalade
        K

        Reply
  8. barbara Szerenga says

    June 14, 2021 at 12:47 pm

    can I use frozen strawberries thank you

    Reply
    • Karon Grieve says

      June 15, 2021 at 10:00 am

      Hi Barbara
      Yes you can, defrost them first though.
      K

      Reply

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