Jam making season has arrived in Polwarth. Despite not enjoying our trip to Craigie's as much as we had expected to, we plunged into preserving. First up the blackcurrants. A couple of year's ago we'd bought some very nice blackcurrant and sloe gin jam at the village shop in Kirkmichael. It was - until yesterday - the best blackcurrant jam we'd tried.
We've not got any sloes, but last week I succumbed to temptation and bought a bottle of Sacred Gin from the wonderful Provenance Wines (@Provenance_Edin). And the more I thought about it, the more I was convinced this was the way to go. This is not a hit-you-over-the-head with juniper gin (although I quite like that too), but an aromatic gin. I googled for recipes, and while I found several adverts for artisanal jams with sloe gin, no recipes popped up. So, I decided to follow my usual blackcurrant recipe, and then chucked in 50ml of gin after I took it off the heat. It bubbled up delectably.
The jam smelled good while cooking - always a good sign - and even better while I ladled it into bottles. We still need to label it, but I'm already wondering where I can get some more currants.