Gin and Jam

Gin and Jam
Staff Writer
Gin and Jam
Megan Licata, The Ravenous Pig

Gin and Jam

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.

1
Servings
1288
Calories Per Serving
Deliver Ingredients

Ingredients

Blueberry Jam

  • 2 pints fresh blueberries
  • 1 Cup sugar
  • Pinch of coarse salt
  • Juice of 2 lemons

For Assembly

  • 2 Ounces Nicholas gin
  • 1 Tablespoon fresh lime juice
  • 2 1/2 Teaspoons fresh lemon juice
  • 2 1/2 Teaspoons simple syrup

Directions

Blueberry Jam

  1. Combine all ingredients in a large, heavy bottomed pot. Simmer over low heat until mixture thickens, about 45 minutes.
  2. Puree mixture. Cool before using. Can be stored in refrigerator for up to 1 week.

For Assembly

  1. Combine gin, lime juice, lemon juice, simple syrup, and a handful of ice in a shaker.
  2. Shake for 30 seconds, then strain over a rocks glass filed with ice.
  3. Add 1 tablespoon blueberry jam and stir.

Nutritional Facts

Total Fat
58g
83%
Sugar
2g
2%
Saturated Fat
9g
38%
Carbohydrate, by difference
145g
100%
Protein
8g
17%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
7mg
1%
Choline, total
3mg
1%
Fiber, total dietary
30g
100%
Folate, total
91µg
23%
Iron, Fe
3mg
17%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
108mg
15%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
148mg
10%
Thiamin
1mg
91%
Water
58g
2%
Zinc, Zn
1mg
13%