Gin And Jam

Gin And Jam
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An old bartender's manual from England inspired the Gin and Jam served at The Ravenous Pig in Winter Park, Fla. Below is the recipe from The Ravenous Pig: Seasons of Florida cookbook. In the spring, we like to use blueberry jam for tanginess and tantalizing color. But, it works just fine with store-bought jams, like strawberry and peach. Orange marmalade is another good choice. The version shown here is mango, perfect for those summer cocktail parties.
Servings
1
servings
Ingredients
  • 2 pints fresh blueberries
  • 1 cup sugar
  • pinch of coarse salt
  • juice of 2 lemons
  • 2 ounce nicholas gin
  • 1 tablespoon fresh lime juice
  • 2 1/2 teaspoon fresh lemon juice
  • 2 1/2 teaspoon simple syrup
Directions
  1. Combine all ingredients in a large, heavy bottomed pot. Simmer over low heat until mixture thickens, about 45 minutes. Puree mixture. Cool before using. Can be stored in refrigerator for up to 1 week.
  2. Combine gin, lime juice, lemon juice, simple syrup, and a handful of ice in a shaker. Shake for 30 seconds, then strain over a rocks glass filed with ice. Add 1 tablespoon blueberry jam and stir.
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