Monday, 21 August 2017

Raspberry gin jam

I kept the raspberries left over from the raspberry gin recipe I posted a month ago, too good to waste. I kept them in a sealed Mason jar with some gin, shaking now and then to keep them coated until I decided what to do with them. I sieved out the gin and drank that whilst making my new recipe (a win win situation) On Sunday, I had a flash of inspiration, adult jam! Not just any jam, raspberry gin jam. Oh wow it tastes amazing!




If you are in the process of making my raspberry mint gin recipe you really must try this, its so easy and so delicious.

Ingredients

  • 1kg bag jam sugar (the one with pectin added)

Before you start, sterilise your jars (I do mine in the dishwasher) and put a plate in the freezer to chill, you will need this later. 

Recipe

Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, but I doubt if it will last that long because you'll have lots of friends asking for the recipe! Once open keep in the fridge. I plan to use a jar in a home made victoria sponge over the bank holiday weekend, yummy

Tip the raspberries into a preserving pan and add the lemon juice. You will have around 500g left from the gin recipe and you'll need to make it up to 1Kg. Although I could only manage 800g because Morrisons had run out! 

Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. 
  1. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries (I left out this bit). 

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