Gooseberry jam with gin and tonic

Ingredients for 1 servings:

• 450 g gooseberries
• 350 ml Tonic Water (Indian)
• 150 ml gin
• 500 g gelling sugar 2:1
• 2 lemons, juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

tart

In a tall saucepan, puree the cleaned gooseberries with the preserving sugar. Add the tonic and lemon juice and bring to a boil while stirring. Boil gently for about 4 minutes. Add the gin, let it bubble briefly, and test for settling (to test for settling, it’s best to chill a plate in the freezer and drop the jam onto it). Pour the hot jam into prepared jars with screw lids and seal immediately. Note: You don’t need to use the highest-quality gin from your home bar. I used a bitter gin and a vegan Indian tonic made with sweetener.