Mulberry Gin & Tonic Jam
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 50 minutes
Makes 2x400ml/14oz. jars
- 1kg/2.2lbs. mulberries
- 500g/1.1lbs. sugar
- Zest of 1 lemon
- Seeds of 2 lemons
- 1/4 cup lemon juice
- 160ml/5.7flozs. gin
- 80ml/2.8flozs. tonic syrup
Step 1 - Wash and trim the mulberries (snip the green stem with scissors) and place the mulberries, sugar and lemon juice in a large, heavy bottomed pot on low to medium heat to start melting the sugar. Place the zest and seeds in a muslin pouch and once the mulberries start releasing their juices, add the pouch into the pot.
Step 2 - Bring the berry mixture to a boil and simmer with the lid off pressing down gently on the pouch - this releases the pectin that thickens the jam (if you like a firm set jam, use jamsetta or a similar product). Place a freezer proof plate in the freezer and periodically test to see if the jam is ready by spooning a bit of liquid and then draw a line through it and if the line holds or wrinkles appear it is ready-it can take anything from 20-40 minutes depending on many factors. The sauce should be quite thick by then. Add the gin and tonic syrup and stir in - I like to keep the flavour so I don't cook it much more now.
Step 3 - Sterilise jars by placing them in a 180C/350F oven for 10 minutes leaving them in the oven once they're done. When filling glass jars, make sure that the jar and filling are the same temperature or the glass will crack. Ladle the hot jam into the hot jars and screw tightly while wearing gloves. Place upside down on a baking tray and allow to cool. You should get a seal and can store them at room temperature.