Save to your scrapbook
Mixed berry & gin jam
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 3 x 600g jars
5 juniper berries
1kg Tate & Lyle Jam Sugar
2 lemons, juice
3-6 tbsp gin
1. Crush the juniper berries in a pestle and mortar. Layer the blueberries, blackberries and sugar with the juniper in a large casserole or stainless steel pan; cover with a tea towel and leave overnight.
2. The next day, put a small freezeproof plate in the freezer. Set the berries over a low heat and stir occasionally until the sugar has dissolved. Add the lemon juice, then bring to a vigorous boil. Allow to bubble for 10 minutes, skimming off any scum. Remove from the heat; put 2 tsp of the jam on the chilled plate. Leave for a few seconds, then push the edge with your fi nger; it should part cleanly and the surface should wrinkle slightly. If not, return the plate to the freezer and cook the jam for 2 more minutes before testing again. Repeat until ready.
3. Take off the heat and stand for 15 minutes. Ladle into 3 new, sterilised jars. Once each is fi lled halfway, stir 1-2 tbsp gin into each, then top up with jam, stirring again. Seal and store in a cool, dark place for up to 6 months. Once open, refrigerate for up to 4 weeks.
This jam adds pizzazz to afternoon teas. It’s also great for using up a glut of any summer berries you have to hand.
This recipe appeared within the July 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per 15g serving 129kJ
This recipe was first published in June 2018.