Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Homemade Jam » Strawberry Gin Jam

Strawberry 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

Strawberry and gin jam is sheer decadence, two wonderful goodies together in a jar and no need for pectin to set this delicious jam!

jar of strawberry and gin jam with spoonful of jam on top of jar

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.
jam on scones with glasses of gin behind

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; strawberries, gin, sugar and lemon

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.

bowl of strawberries with sugar addes

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.

soaked strawberries in bowl

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.

boiling jam bubbling wildly in pan
jam in pan calmed down and ready

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.

jam on saucer for wrinkle test

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.

Alternative method

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.
jars filled with jam ready for lids to be added

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;

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

Other strawberry jams to try

I’ve made lots of strawberry jam recipes over the years. Here are a few for you to try;

Basic simple strawberry jam

Strawberry jam with sage and red wine

Italian inspired strawberry jam

Strawberry and rhubarb jam

Strawberry and redcurrant jam

Strawberry and tomato jam

Strawberry and pomegranate jam

Strawberry and elderflower jam

strawberry gin jam mixed into a parfait with glasses of strawberry gin behind

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.

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.
jam on scones with glasses of gin behind

Strawberry Gin Jam

Karon Grieve
Strawberry gin jam, the perfect boozy summer preserve just perfect for spreading or adding to desserts.
4.58 from 7 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course preserves
Cuisine British
Servings 36 servings
Calories 60 kcal

Ingredients
 

  • 600 g strawberries
  • 500 g granulated sugar
  • 150 ml gin
  • juice of half a lemon
Metric – US Customary

Instructions
 

  • 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.

Video

Notes

If you are using gin-soaked strawberries from my strawberry and lavender gin liqueur recipe then weigh out the strawberries and add an equal quantity of fresh strawberries and then measure of sugar so you get similar ratio to what I have in the above recipe. You will also need the lemon juice as stated in the recipe above.
Just follow the above recipe and you’ll get my original version of zero-waste strawberry and lavender gin jam!
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.
This recipe gave me 600g of strawberry gin jam which was 3 x 200ml jars.
I estimate a serving as a tablespoon of jam for those interested in the calories.

Nutrition

Calories: 60kcalCarbohydrates: 15gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 33mgFiber: 0.4gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 3mgIron: 0.1mg
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

« Parsley And Almond Pesto
Greek Green Salad With Smoked Pork »

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
4.58 from 7 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 108

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.