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Strawberry Gin Jam
Strawberry gin jam, the perfect boozy summer preserve just perfect for spreading or adding to desserts.
Ingredients
- 600 g strawberries
- 500 g granulated sugar
- 150 ml gin
- juice of half a lemon
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!
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