Strawberry and gin jam is sheer decadence, two wonderful goodies together in a jar and no need for pectin to set this delicious jam!
Why you’ll love this recipe
- strawberry and gin jam is totally delicious, adding gin to fruit really sparks up that flavour and makes it extra special.
- Homemade jam is best, you are in charge of the ingredients so you can use less sugar than commercial jam and there are no chemicals in there at all.
- Jam making is fun, you’ll soon get addicted to doing this and making all sorts of jams, check out my jam section for lots of great inspiration.
- Economical – fancy jams with booze are pricy and making your own jam is cheaper and small batch jam making is very economical and a great way to use up extra fruit and any bargains you can find in the supermarket.
The inspiration for this recipe…….
If you have made my famous strawberry and lavender gin liqueur then you will have delicious gin-soaked strawberries to use up. This strawberry and gin jam is a great way of using them and that’s why I came up with this strawberry gin jam recipe – zero waste!
Of course, you can make this delicious gin-infused strawberry jam simply by following my recipe here and you’ll get a deliciously boozy jam to spread on your scones and a whole lot more.
My strawberry and gin jam is the true taste of summer to keep you going all year long.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Ingredients for strawberry gin jam
There are very few ingredients in this simple gin and strawberry jam and there is no pectin involved.
All you need are nice fresh strawberries, sugar, gin and lemon juice. That’s it!
Now if you have made my strawberry and lavender gin then you can use your gin-soaked strawberries and thus not have to add any more gin and just use about half of the strawberries listed here.
What type of gin to use
Your strawberry gin jam will take on the flavour of the gin you use to make it. As I always add alcohol at the end of my jam making this ensures that you really have the flavour of the booze in your jam so use a gin that you actually like to drink.
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.
Can you use frozen strawberries?
Yes, you can make this strawberry gin jam recipe all year round by using frozen strawberries.
How to make strawberry gin jam
This strawberry jam with gin recipe is super easy to make. You are just making a basic strawberry jam and then adding your gin at the last minute.
I like to let my strawberries sit in the sugar (with bowl covered in cling film) overnight in the traditional French method of making jam. But this is purely a personal thing and making this strawberry and gin jam recipe by just throwing the strawberries into a pan with the sugar is just fine.
However, if you have the time please do try macerating the strawberries in the sugar overnight as it makes a big difference to your jam-making.
This is because the sugar will draw out the gorgeous juice and flavour from the strawberries whilst in the bowl and the sugar itself will dissolve.
Now when you come to boil up your strawberry gin jam the sugar is already dissolved so you are heating up the jam for a shorter period of time. The longer you cook jam the less flavour you end up with.
Put the soaked strawberries (or just the strawberries and sugar if you couldn’t be bothered to soak them!) in a high-sided pan and add the lemon juice.
If you haven’t soaked the strawberries beforehand you will have to heat gently till sugar dissolved. However if you have soaked those berries then bang it up to a high heat right away as the sugar has already dissolved.
When making jam the jam it will boil and froth wildly as it heats up. This is why you use a high-sided pan to avoid it boiling over and making a hellish mess of your cooker (been there, done that!).
When the jam is coming up to the setting point it calms right down and the bubbles are far more gentle and it has settled to the bottom of the pan.
Boil up your strawberry jam till you get to that magical setting point then add the all-important gin and stir through and pot up the jam immediately.
Fill your jars with strawberry and gin jam to within 1cm of the top, pop on the lids and turn the jars upside down to create that vacuum that seals the jars and stops your jam going off.
How do you know when jam is ready?
Your jam should reach 105C which is the magical setting point. Use a digital thermometer or jam thermometer to get the temperature.
You can also use the wrinkle test, aka the cold saucer test. Pop a saucer into the freezer before you start making your strawberry gin jam and when you think your jam is ready take out a spoonful and drop it onto the chilled plate and leave for a minute in the fridge then run your finger through it. If it wrinkles your jam is ready.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
If you have already made my strawberry gin liqueur then you will have those gin-soaked strawberries to use up.
In this case you will use equal quantities of fresh strawberries to the gin-soaked berries. When it comes to sugar use the same ratio as I have for my fresh strawberry and gin jam recipe.
- I had 300g of gin-soaked strawberries so added another 300g of chopped fresh berries.
- Then added 500g 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.
How much jam does this make?
This is small batch strawberry gin jam so my 600g of strawberries netted me approximately 600g of jam, that was 3 x 200ml jars of delicious jam. Want to make more? Then simply double or triple the recipe to suit your needs.
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;
Other strawberry jams to try
I’ve made lots of strawberry jam recipes over the years. Here are a few for you to try;
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.
Or thin out your strawberry gin jam with a little water as the perfect dessert topping for really good quality ice-cream.
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
- 600 g strawberries
- 500 g granulated sugar
- 150 ml gin
- juice of half a lemon
- Hull and chop the fresh strawberries and add sugar, cover and set aside overnight to let the sugar draw out the juice from the strawberries and dissolve. You can miss out this step but it does add to the flavour of your jam.
- Put the strawberries and sugar in a high sided pan with the lemon juice and bring to a boil. You will have to do this gently if you haven't soaked the strawberries overnight to allow the sugar to dissolve.
- 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)
- Stir in the gin and carefully ladle the strawberry gin jam into sterilised jars to 1cm from the top, pop on lids and turn upside down to create a vacuum and seal the jars.