For the spicy gooseberry jam, first remove the blossoms and stem ends from the gooseberries, wash thoroughly and drain well. Mix with the preserving sugar in a bowl and mash with a wooden masher until slightly mushy. Cover and let stand overnight.
The next day, coarsely chop the drained peppercorns and mix with the gooseberries. Bring the mixture to a boil in a large saucepan, stirring constantly, and boil for 5 minutes until bubbly. Then remove the pot from the heat and stir the gin into the jam.
Immediately pour the jam into prepared jars and seal with screw tops. Invert the jars and let stand on the lids for 5 minutes. Store the spicy gooseberry jam in a cool and dark place.
Preparation Tip:
Spicy gooseberry jam goes well with boiled beef brisket, roast beef or smoked trout fillets.
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