Gin and tonic jam for a tipsy breakfast
Sometimes, the morning deserves a little something special. If you'd like to put aside the classic fruit spreads made from berries or stone fruits for a moment, this boozy creation will bring a breath of fresh air to your table.
- 100 ml Gin
- 400 ml Tonic Water
- 1 organic lime (juice and zest)
- 400 g gelling sugar 1:1
- Put gin, tonic water, lime zest, lime juice and gelling sugar into a pot and bring everything to a boil while stirring.
- Bring the mixture to a rolling boil over high heat for 4 minutes, stirring constantly.
- Rinse the glasses with hot water.
- Fill the finished gin and tonic jam into the jars, seal them tightly and let them cool.
Sometimes, the morning deserves a little something special. If you'd like to put aside the classic fruit spreads made from berries or stone fruits for a moment, this boozy creation will bring a breath of fresh air to your table. We've transformed one of the world's most famous long drinks into a spreadable delight: a gin and tonic jam.
Recipe for Gin and Tonic Jam
The reason this particular mixture makes such a good spread is its unique flavor profile. Originally, quinine-containing tonic water was drunk in India during the British colonial era as a protection against malaria. Because its bitterness was quite an acquired taste on its own, gin was simply mixed in. Today, we appreciate precisely this interplay of subtle bitterness and complex spices. A good gin brings tremendous depth to the table thanks to juniper berries, coriander, and countless other botanical extracts. When cooked, these floral and earthy notes blend perfectly with the sweetness of the gelling sugar.
A true classic in a glass rarely comes without a slice of lemon or lime. For our marmalade, we use untreated organic limes. You use both the freshly squeezed juice and the finely grated zest. The essential oils in the zest provide an intense citrus aroma that perfectly balances the tart notes of the tonic water.
Making gin and tonic marmalade is basically the same process as making any other jam. As soon as the liquid comes to a rolling boil, the gelling sugar starts to work. The pectin it contains needs a certain temperature and some acidity to set in the jar later.
This is precisely where the lime juice comes in handy. Incidentally, the intense and prolonged heating causes most of the alcohol to evaporate. What remains is primarily the complex aroma of the spirit. However, to be absolutely certain, it's best to serve the spread only to adult guests.