This ain’t nothing but a summer jam: Redcurrant jam with vanilla and gin

This ain’t nothing but a summer jam: Redcurrant jam with vanilla and gin

It’s not a secret: I love jam. I love eating it and I love making it, too. The smell of warm fruit in the entire apartment is just so lovely, independent of the season, weather or time of day. And jam is so easy to make, I always wonder why people still buy it… I like trying out new things and mixing ingredients I think will go together well. As in my spring jam, I also love to put a couple of spoonfuls of alcohol in, not a lot, just to give a little different taste.

I already have a million ideas pinned to my “jams, preserves and chutneys” board, and I can’t wait to try them all. And what better time than summer?

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Recurrants are very popular in Denmark when it comes to jam. I love their freshness and the sourness that bursts in your mouth, and I think they are perfect for jam. I’ve added some vanilla here to add a bit of sweetness to the mix, and some gin because I love its aromas with different types of fruit. I used Caorunn Gin, a Scottish small batch gin, which gets its aromas from dandelion, rowan berries, and apples (among others). I think this makes it a great summer gin and perfect as an addition to this jam.

This jam is great for a summer breakfast on the balcony or in the garden. I also love to mix a couple of spoonfuls with some greek yogurt for a fresh and healthy snack. As you can probably tell, I’m a fan of this jam – and I think you will be, too!

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Redcurrant jam with vanilla and gin

(yields 3 glasses the size of the one in the picture, ca. 200ml)

600g redcurrants

250g preserving sugar

1 vanilla pod

3 tbsp. gin

Remove the berries from the racemes and wash them thoroughly. Put them into a suitably-sized saucepan and add the preserving sugar and let them sit for about an hour or two. Cut the vanilla pod in half length-wise and scrape out the seeds. Add the seeds and the pod to the pan and pour in the gin. Bring to a simmer and stir until all the sugar has dissolved. Bring to a rolling boil, then boil for 5mins. If you prefer the jam smooth, you can crush the berries with a big spoon or even use a stick blender. Test a bit of the jam on a cold plate – it should thicken quickly and not run. If still runny, continue boiling for a couple more minutes. Take off the heat and immediately fill into prepared glasses or jars. Turn the glasses upside down for the first 5min of cooling.

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