Thursday, 4 August 2016

Gooseberry & Gin Jam


When life give you lemons - make lemonade (or put them in your G&T!) But what about when life gives you Gooseberries? The obvious would be make jam. But how about jam with a boozy kick. Gin Jam. Gin & Gooseberry Jam to be precise. Yup. I put Gin in my Jam and rather good it was too. Fair enough there's a bit of novelty factor involved in being allowed to enjoy gin at breakfast time but it also works well in terms of flavour. My lovely friend Julia was chief taste tester and declared it inspired, tangy and not overly sweet. I'd tend to agree. Cheers!


Gin & Gooseberry Jam

1 kg Gooseberries
1 kg Granulated Sugar
150ml Gin
  • Wash, top and tail the gooseberries, discarding any that are damaged.
  • Put the gooseberries and the 150ml of Gin into a preserving/large pan. Bring to the boil then turn down and simmer for about 10 minutes until the fruit is softened. At this point I blitzed the fruit mixture with a stick blender to give a smoother consistency, this is optional if you like a coarser jam.
  • Stir in the sugar and cook over a low heat until the it has fully dissolved.
  • Increase the heat and boil rapidly for 8-10 minutes before testing to see if your jam is set.
  • Meanwhile, sterilise your jam jars by washing thoroughly in very hot soapy water. Rinse in clean hot water then put them upside down on a rack on top of a baking sheet in a 140c oven until they are dry.
  • To test if the jam has reached setting point you can use a digital/jam thermometer to check for a temperature of 105c. Alternatively place a saucer in the freezer to chill prior to dropping a small spoonful of jam onto to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready, if not, boil for a few more minutes and check again.
  • Once the jam is ready, turn off the heat, skim off any scum or use a knob of butter to disperse it.
  • Carefully ladle the jam into the sterilised jars and seal whilst it is still hot.

I asked my food blogging colleagues to share their recipes for unusual jams and variations of Gooseberry jam. Here's what they came up with, so much more to jam making than simply Strawberry and Raspberry.


20 comments :

  1. No fair I want to be chief taste tester! I'd have never thought of this myself but as soon as I saw it I knew it would be spot on! Gooseberries and gin seem like such a natural pairing. Why hadn't I out them together before?!

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    1. There were no shortages of volunteers to be taste testers for this one! Wonder why?

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  2. Awesome jam Claire,bet it tastes amazibg thanks for including mine☺

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  3. I love adding alcohol to fruit jams and jellies. There's the port one above but there's also a nectarine amaretto one I've made that's just glorious! Gin and gooseberry sounds ace!

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    1. Nectarine and Amaretto sounds absolutely awesome!

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  4. That sounds amazing, so summery! :) Thank you for mentioning my tamarind jam as well.

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  5. I love gooseberries and I love gin, so this jam sounds like something I'm gonna really like!

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  6. I think you're going to have to change the title of your blog oh Gin Queen ;)

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  7. Gooseberries are great for jam they have so much natural pectin - I have never added gin though!

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  8. If I didn't know you'd created this recipe Claire, I would have put money on it being one of yours! :D
    Janie x

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    1. I'm not sure if that is a good thing or a bad thing?! #infamous

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  9. I hope to get gooseberries from a neighbours garden (*peers out the window, willing him to visit*). This recipe is very very intriguing to say the least. I am amused by the idea of gin for breakfast!

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    1. Jam makes having Gin for breakfast totally legitimate!

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  10. Oh yes, I like what you've done here!!! I made Gin and Lime marmalade once and it didn't last long at all!!!!!! Gin at breakfast is definitely a good plan.... lol! Thanks for joining in with August's round of Simple and in Season.

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    1. Oh I'm liking the sound of Gin Marmalade! Who am I kidding? I'm liking the sound of Gin anything!!!

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