Raspberry jam that grew up.
Preserving fruit in spirits is a genuinely old trick, country kitchens have been doing versions of it for centuries, usually to make sure something good was saved back for Christmas, or simply to stop a glut of fruit going to waste before it turned. We've borrowed the idea, not the frugality.
This is raspberry jam with its good shoes on. Rich, glossy and full of fruit, it keeps all the comfort of a proper homemade preserve, with just enough gin worked through it to lift the whole thing without taking over the room: bold, fruity, and quietly indulgent rather than boozy.
Lovely on warm toast, scones or crumpets, very good stirred through thick yoghurt, and rather excellent alongside a dark chocolate cake or a spoonful of cream, anything, frankly, that could do with a little raspberry-coloured mischief.
Ingredients: Raspberries. Sugar. Gin. Lemon. Pectin.
Made at Cross Bank Farm, Shropshire.
Raspberry jam that grew up.
Preserving fruit in spirits is a genuinely old trick, country kitchens have been doing versions of it for centuries, usually to make sure something good was saved back for Christmas, or simply to stop a glut of fruit going to waste before it turned. We've borrowed the idea, not the frugality.
This is raspberry jam with its good shoes on. Rich, glossy and full of fruit, it keeps all the comfort of a proper homemade preserve, with just enough gin worked through it to lift the whole thing without taking over the room: bold, fruity, and quietly indulgent rather than boozy.
Lovely on warm toast, scones or crumpets, very good stirred through thick yoghurt, and rather excellent alongside a dark chocolate cake or a spoonful of cream, anything, frankly, that could do with a little raspberry-coloured mischief.
Ingredients: Raspberries. Sugar. Gin. Lemon. Pectin.
Made at Cross Bank Farm, Shropshire.