Strawberry Gin Jam Recipes

STRAWBERRY GIN JAM

Steps:

• Hull and chop the fresh strawberries and add these along with the gin soaked berries into a heavy based pan.
• Add the sugar and lemon juice and slowly bring to the boil.
• 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)
• Ladle into sterilised jars and pop on the lids.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

STRAWBERRY JAM

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

STRAWBERRY-GIN COCKTAIL

Steps:

• Place the strawberry basil leaves, and sugar into a cocktail shaker, and mash well with a cocktail muddler. Add half of the ice to the cocktail shaker, and place the rest into a tall glass. Pour in the gin and lemon juice, cover, and shake until the outside of the shaker has frosted. Strain into the chilled glass over the ice, top with the club soda, and stir to serve.

STRAWBERRY GIN

Steps:

• Mix the gin with the strawberries and caster sugar in a large bowl and pour into a 1.5-litre sterilised Kilner jar.
• Store in the fridge and stir every two days for three weeks. Strain though coffee filters or muslin cloth to serve.