This small batch recipe with a contact of vanilla is so quick and simple to make and requires no added pectin! The delectable flavour symphony of this distinctive strawberry jam leaves your fashion buds fully intrigued and begging for further!
I was not too way back gifted 7 punnets (packing containers) of strawberries by my sister so knew that I wanted to make jam as now we have been in no way going to eat that many.
After 3 trials, I was lastly happy with the recipe having diminished the sugar and upped the amount of gin.
When my husband tried it, he was so intrigued by the flavour he immediately wished further, it’s that good!
- Wonderful method to guard a harvest of strawberries.
- It’s significantly better than any retailer bought jam.
- Making your private jam is so rewarding and you may add your private distinctive twist to it.
- It’s possible you’ll impress household and pals with this lovely jam.
- Making your private jam is further environmentally nice as you need to use homegrown/domestically grown fruit and there’s a lot much less waste as you probably can re-use jars and lids.
- It’s cheaper to make your private artisan jam than searching for from a farm retailer and lots of others.
- Selfmade jam makes basically essentially the most thoughtful reward.
Substances
- Strawberries: you want them merely ripe, sweet and fragrant. Straight from the yard or farm retailer is true. In case your strawberries aren’t enough to eat then they’re not enough for making jam.
- Gin: the form of gin you utilize will have an effect on the flavour profile of the jam so use a high quality one you need or let your nostril info you. I used Star of Bombay which labored fantastically.
- Lemon Juice: aids the gel formation as strawberries are low in pectin in order that they need a serving handy.
- Vanilla Bean Extract: use an outstanding top quality one, vanilla essence gained’t be nearly almost nearly as good.
- Granulated Sugar: there’s no need for pricey jam sugar with added pectin and personally I don’t identical to the stiffer consistency it offers jam.
- Unsalted Butter: that’s elective and solely needed in case you uncover skimming the scum away is simply not enough to eradicate it.
(Full recipe at base of this submit).
Make certain you rinse and dry the strawberries sooner than hulling to steer clear of them absorbing further water.
- Add strawberries to a preserving pan and actually calmly crush with a potato masher to launch juices (leaving a ¼ total if small).
- Pour in sugar, gin, vanilla extract and lemon juice.
- Place pan over a low heat to slowly dissolve the sugar (do not simmer or bubble or jam shall be crystalised). Stir with a picket spoon until no crunching sugar sounds will probably be heard.
- As quickly as sugar has dissolved flip up the heat and convey to a full rolling boil at which degree you time for six – 7 minutes or until a temperature of 105C is reached on a digital thermometer. The jam must drip slowly off a picket spoon and closing drip ought to easily dangle there.
- Test for set on a soothing saucer by spooning on a bit jam and place in fridge for 30 seconds. Push your finger by the use of the jam which must sort a light crinkle or wave and actually really feel tacky. You don’t want a exhausting crinkle or your jam shall be like glue.
- If the jam hasn’t reached setting degree, then boil for an extra 30 seconds to 1 minute and repeat until ready.
- Switch flooring scum to 1 side and skim away with an enormous metal spoon.
- Stir to remove residual scum and if that isn’t enough stir in a knob of unsalted butter which ought to interrupt the ground stress of the tiny bubbles (elective).
- Pot up into scorching jars using a ladle and jam funnel (in case you’ve gotten one) and twist on lids immediately.
Recipe Additions/Substitutions
- Attempt altering the gin with one different spirit eg white rum and use lime juice for a mojito vibe!
- In its place of vanilla bean extract you may use the seeds from a vanilla bean pod.
- Substitute half the strawberries with chopped rhubarb or peaches and lots of others for a flavour twist.
Scum in Strawberry Jam
I’m not going to lie, nevertheless I found all 3 developmental batches of this Strawberry and Gin Jam notably troublesome for scum. Typically I make strawberry jam and I don’t get any scum or solely a minimal amount.
I believed prolonged and exhausting as to why this was.
As scum is principally tiny air bubbles, the one issue I could put all of it the way in which all the way down to was the large dimension of the entire strawberries. Greater strawberries ought to indicate larger air pockets inside the strawberries.
They’ve been diminished inside the native grocery retailer so possibly the age of the strawberries was a component too?
Storage
cool, darkish, dry place (I maintain mine in a cupboard in my storage).
As quickly as opened, retailer jam inside the fridge the place it’s going to closing for lots of months supplied you always use a transparent teaspoon or knife to serve.
All jams are at their best for the first 12 months and notably crimson jams that are more likely to fade with age. Nonetheless. the jam shall be suitable for eating for a couple of years if saved appropriately.
Serving Concepts and Creative Makes use of
Strawberry and Gin Jam is right for:
Further Strawberry Jam Recipes
Depart a comment and rating beneath whilst you’ve made this recipe; I like getting your recommendations! You might also share your footage by tagging @FabFood4All over on Instagram.
Substances
- 450 grams strawberries rinsed, dried and hulled
- 325 grams granulated sugar
- 4 tablespoons gin premium top quality, like Star of Bombay
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon vanilla bean extract
Instructions
Sooner than you start sterilise 2 x 200 ml jars (see notes) and place 2 saucers inside the freezer.
Place strawberries in preserving pan (or comparable) and calmly crush with a potato masher (you want texture to your jam) leaving a couple of quarter total if small (mine have been large so I gently crushed all of them).
Then add the 325 grams sugar, 1 tablespoon lemon juice, 4 tablespoons gin and 1 teaspoon vanilla bean extract.
Place the pan on a light heat and stir with a picket spoon until the sugar dissolves and no crunching sounds will probably be heard. Do not simmer or boil at this stage or your jam shall be crunchy.
As quickly as sugar has dissolved flip the heat up and convey to a rolling boil. At this degree you stir continually and time for six – 7 minutes or until the temperature reaches 105C on a digital thermometer after which take away the jam from the heat. A sluggish after which hanging drip from a picket spoon is an efficient indicator of being ready. Mine took 6 minutes 45 seconds.
Subsequent, check out for set by spooning a blob of jam onto a soothing saucer. Place in fridge for 30 seconds after which push a finger by the use of it. If it offers a light crinkle/wave and is tacky then the jam is ready. You don’t want company crinkles, it’s increased to beneath boil than over boil as you probably can always re-boil unset jam.
If jam hasn’t reached setting degree. boil for an extra 30 seconds to 1 minute and repeat the tactic/check out until ready.
Push any scum to the side of the pan, skim with an enormous metal spoon and discard. (Don’t skim as you boil as that’s wasteful).
If this doesn’t do an passable job you then probably can stir in a knob of unsalted butter to disperse any remaining air bubbles. (They’re ugly nevertheless gained’t impact the usual of your jam).
Pot up into 2 x 200 ml scorching jars with a ladle and jam funnel and place lids on immediately.
Allow jam to sit back sooner than serving.
Retailer in a cool, darkish, dry place and refrigerate as quickly as open. (See submit for added storage and holding recommendations).
Notes
Sterilise 2 x 200 ml jars by washing in scorching soapy water (or take straight from dishwasher), fill with boiling water, empty after which place in oven for 20 minutes at 140°C the place you enable them until the jam is ready. Washed lids should be sterilised with boiling water after which left to empty (if nonetheless moist place in oven if you’ve turned the heat off and run with merely the fan for a few minutes).