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.
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.
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.
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.
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.
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;
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.
Strawberry Gin Jam
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
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
Nutrition
PIN ME FOR LATER
Do you mean 220F? I almost burned mine because I was using a thermometer.
Sorry Valerie
All my recipe temperatures are in celcius so it is 220C. So sorry for any confusion
K x
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
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
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
Hi Kate
This will easily keep till long after Christmas, just follow steps for sterilising jars etc
K x
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 🙂
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.
Thank you Karon will definitely give it a go. Diane 🙂
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.
Yes it states that clearly in the recipe print out at the bottom
K
Thanks for this name twin
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
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
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
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
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
Hi Cheryl
So glad your friends all love the jam so much. Good luck with this new batch. In envy of your weather!
K
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!
Hi Cheryl
Glad the jam was such a success. Hope you enjoy making the gin too.
K