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Blackberry and Gin Jam

Capture a taste of late summer and early autumn with this easy-to-follow recipe for blackberry and gin jam

From the book


I like to add alcohol to my jams, much like a mixologist might put jam in a cocktail, and blackberry and gin are a classic match. By adding the gin at the end to the hot jam, the spirit content of the alcohol burns off leaving just the juniper flavour of the gin, without the hangover.

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1.5kg blackberries
450ml water
1.5kg jam sugar
40ml lemon juice (about ½ large lemon)
150ml gin

Essential kit

You will need: 8 x 228ml jars.


By adding 500g of the berries later in the process you get whole fruit in the jam, adding texture to the mix.

Place 1kg of the berries in a large jam pan with the water and slowly bring to the boil, softening the fruits for around 10 minutes.

Add the jam sugar and lemon juice and bring to the boil, stirring to dissolve the sugar then add the remainder of the blackberries.

Boil rapidly, stirring constantly, for 15-20 minutes.


Use the wrinkle test to check the setting point then, when ready, take off the heat and skim off any scum from the surface.

Stir through the gin and leave for a few minutes so that the alcohol burns off.

Ladle into warm, dry sterilised jars and seal.


Season: late summer to autumn.

How to eat: make up a layered granola and yoghurt pot, or slather on a piece of wholegrain toast or an English muffin.

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From the book: The Modern Preserver: Chutneys, pickles, jams and more

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