Farmersgirl Kitchen

Blackberry Gin

Janice Pattie — Sat, 04 Jul 2026 13:20:21 +0000

Blackberry Gin is a wonderful way to create a delicious liqueur with only three ingredients. Enjoy it on it’s own, it’s perfect for sipping, or make a long drink with ice and something sparkling, it’s sure to become your favourite treat!

Why should I make liqueurs at home?

There are lots of good reasons to make your own fruit liqueurs. For a start it’s really easy and a lot of fun, you also know exactly what went into your drink which is always a good thing. It’s cool to bring out your own homemade drinks to serve to your friends, and a bottle of Blackberry Gin is an unusual and interesting gift to give too.

What ingredients do I need to make Blackberry Gin?

You only need three ingredients to make this liqueur, they are blackberries, gin and sugar.

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What are blackberries?

Blackberries are the fruit of a usually prickly bush which is part of the rose family. Each individual blackberry, when ripe, is made up of 20-50 single seeds known as drupelets that are small, juice-filled, and a deep purplish-black when ripe.

Are brambles the same as blackberries?

In Scotland blackberries are known as brambles, the terms can be used interchangeably. Sometimes the long, prickly arching stems are referred to as the brambles and the fruit the blackberries. Whatever you call them, they are absolutely delicious!

Where can I buy blackberries?

As well as growing wild in hedgerows, blackberries are available in supermarkets and markets. If you’d like to find out more about foraging for blackberries I have written a longer piece in my post for Blackberry & Apple Jelly.

Can I use frozen blackberries?

Yes, just use them in the same way as fresh blackberries, they will thaw out fairly quickly in the gin and sugar mixture.

What kind of Gin should I use to make Blackberry Gin?

You can use any unflavoured gin as you are going to add the flavour with the blackberries. I find that supermarket own brand gin is perfectly suitable for making fruit liqueurs.

What kind of sugar should I use?

Standard white granulated sugar is the best choice as it imparts sweetness without any other flavours. It takes a couple of days to dissolve into the gin but that is fine as the liqueur will be in the jar much longer than that.

Do I need any fancy equipment to make Blackberry Gin?

The equipment you need is pretty standard kitchen kit other than a piece of muslin or a jelly bag. You will need:

Large glass jar with lid
Jug
Funnel (optional)
Jelly bag or muslin
Glass bottle with lid

How do I sterilise the bottles?

Find out why you should sterilise your bottles and about the different methods you can use to sterilise bottles and jars in this article.

How long does it take to infuse the blackberries?

You need to leave the blackberries in the gin for at least 3 weeks before straining into a bottle. You can leave it longer, and as long as your bottle is sterilised it will come to no harm and the flavour will be more intense.

After you have bottled the gin liqueur you can drink it straight away, However, it will improve if you leave it for around 3 months to mature in the bottle.

How should I store Blackberry Gin?

Store the gin liqueur in a cool dark place. Once you have opened the bottle I recommend that you store it in the fridge. The liqueur may oxidise after about 2 weeks and go a reddish brown colour. You can still drink it but it is better to use it before this happens which is why I use small bottles.

Can I make a larger quantity?

Yes, you absolutely can. This is a very simple recipe so just increase the quantities in the same proportions to make more gin!

How should I serve Blackberry Gin?

There are many ways to serve blackberry gin and I’m sure you’ll find your own favourite but here are a few ideas to try:

As this is a sweet liqueur style of gin, it is delicious served neat in a small glass or try it over ice.
Go for a classic by adding ice and tonic water and garnish with lemon and mint.
If you prefer a sweeter taste then try adding lemonade for an easy drinking option.
Make a fruity cocktail with blackberry gin and prosecco and garnish with blackberries and slices of lime.
Add a tablespoon of blackberry gin to a summer fruit salad of red fruits or pour over ice cream for an indulgent dessert.

Give Blackberry Gin as a gift

This homemade liqueur makes a lovely gift for a gin lover. Simply dress it up with a ribbon and a tag and it will be very welcome.

What else can I make with blackberries?

There are many different ways to use blackberries and they freeze really well so you can keep them until you need them. I have many recipes on this website and you can find them through the link below.

ALL MY BLACKBERRY RECIPES

Blackberry Gin

Blackberry Gin is a wonderful way to create a delicious liqueur with only three ingredients. Enjoy it on it's own, it's perfect for sipping, or make a long drink with ice and something sparkling it is sure to become your favourite treat!

Course Drinks

Cuisine British

Keyword blackcurrant, blackcurrants, gin

Prep Time 5

Cook Time 0

Infusing time 90

Total Time 90 5

Servings

Calories 127kcal

Author Janice Pattie

Equipment

1 large glass jar minimum 500 ml
1 jug
1 funnel
1 jelly bag or muslin
1 250 ml (½ pint) glass bottle with lid

Ingredients

100 grams Blackberries
60 grams sugar
200 millilitres gin

Metric – US Customary units

Instructions

Put 100 grams (1 cup) fresh or frozen blackberries in to a large glass jar (that has a screw top lid) with 60 grams (⅓ cup) granulated white sugar.
Add 200 millilitres (1 cup) gin to the jar and screw on the lid.
Shake the jar and put in a cool dark place, I put mine in the bottom of my larder. Shake the jar every day for a week or until the sugar has all dissolved. Then leave for 3- 4 weeks.
Sterilise a muslin cloth or jelly bag by putting it into a heatproof bowl and covering with boiling water. Once cool enough, carefully lift it from the bowl with clean hand and wring out the excess water.
Place a sieve over a large jug or bowl and put the muslin over the sieve.
Pour the contents of the jar onto the cloth. Leave until all the liquid has drained into the jug or bowl and the currants are left in the cloth. I discard the fruit, although I know some people may with to use them to add to jams or use in desserts.
Use a jug or funnel to pour the Blackberry Gin into a sterilised bottle. Seal with a tight lid and store in a cool dark place for 3 months before drinking.
The blackberry gin is sweetened so you can drink it as it is neat or over ice. For a long drink, add soda water, tonic water, lemonade or Prosecco with ice and lemon or lime.

Notes

To make a larger quantity of Blackberry Gin, simply increase the quantities and use a larger jar or several jars!

Nutrition

This post Blackberry Gin was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

Simple Plum Chutney

Janice Pattie — Tue, 16 Jun 2026 11:21:32 +0000

Simple Plum Chutney has the rich sweet flavour of plums combined with warm spices and a tangy sharpness of vinegar. It couldn’t be simpler to make and is delicious served with many different meals.

Why make Simple Plum Chutney?

Plum Chutney is a great accompaniment to your meals. Serve it with cold meats, grilled foods, or a nice cheese platter. Or add a spoonful to a casserole. It’s going to add a burst of flavour that takes your dish to the next level.

This recipe is perfect for a bargain you spot at the market, or a glut of plums from your plum tree. With homemade chutney, you’re in charge of all the ingredients, you can adapt the recipe to suit your taste, whether you like it sweeter, spicier, or with an extra tang.

What is chutney?

Chutney is a flavourful condiment originating from South Asia, traditionally made by blending fruits, vegetables, and aromatic spices with vinegar, sugar, and sometimes chillies. The result is a tangy, sweet, or spicy relish that adds zest to dishes ranging from curries to sandwiches.

What ingredients do I need to make Simple Plum Chutney?

The ingredients for this recipe are easily available and you may already have many of them in your larder or fridge. Here is what you need:

Plums
Onions
Apples
Sultanas
Sugar
Salt
Cinnamon
Ginger
Oregano
Cayenne Pepper
Vinegar

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What kind of plums should I use?

You can use any kind of plums. I have made this chutney with golden Victoria plums and also with red plums and dark purple plums and every batch has been delicious.

It’s best to use plums which are ripe but still slightly firm. If they are too ripe and soft the chutney may not keep so well.

Can I use frozen plums to make this chutney?

Yes, frozen plums work well in chutney. Put them straight in with the other ingredients, they will break down easily as the chutney cooks.

What kind of apples should I use?

You can use any kind of apples to make this chutney. I prefer to use sharp tasting apples in because the sharpness contrasts with the sweet dried fruit. Apples such as Bramley Seedling and Granny Smith are both sharp apples and would work well.

What are sultanas?

Sultanas are sometimes known as golden raisins. Sultanas are a type of dried fruit that come from seedless green grapes, most commonly the Thompson Seedless variety. They have a sweet flavour, light golden colour, and soft texture.

What can I substitute for sultanas?

If you don’t have sultanas then you can use raisins. You could use other dried fruits such as chopped dates or dried apricots, but these would significantly change the flavour of the chutney.

Spices for Simple Plum Chutney

I use ground cinnamon, ground ginger, dried oregano and cayenne pepper in this recipe. These are very readily available and they are always in my larder.

What can I substitute for these spices?

Cinnamon and Ginger: substitutes include mixed spice, nutmeg, or allspice. These alternatives can offer a similar warmth and depth of flavour, though each brings its own distinctive notes to dishes.
Oregano: try dried marjoram, thyme, or basil.
Cayenne Pepper: chilli powder, paprika, or crushed red pepper flakes.

What kind of vinegar should I use?

I use white wine vinegar for this chutney, it is light, tangy, and very versatile. It’s a real flavour booster with a mild acidity that is just right.

You could also use cider vinegar or white or brown malt vinegar. Each has it’s own flavour with malt vinegar being the most astringent, your chutney may need to mature in the jar for longer if you use malt vinegar.

How should I store Simple Plum Chutney?

Store the chutney in sterilised glass jam jars with lids. Keep the jars of chutney in a cool dark place, and once opened keep the jar in the fridge.

How soon can I eat the chutney?

You can eat this chutney within a week of making it. However, it will improve in flavour and lose some of the rawness of the vinegar if you keep it for 4-6 weeks before opening. It will continue to mature and will keep unopened in sterilised jars for up to a year. Once it has been opened, I recommend that you keep the jar in the fridge.

How do I sterilise glass jars?

Find out why you should sterilise your jars and about the different methods you can use to sterilise them in this article.

Vegetarian

Simple Plum Chutney contains no animal derived ingredients and is suitable for vegetarians and vegans.

Gluten Free

This recipe is gluten-free, making it a suitable option for individuals avoiding gluten in their diet. As always you should check every ingredient to ensure that it meets your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Simple Plum Chutney?

I recommend that you serve plum chutney at room temperature for the best flavour. You can serve it straight from the jar, but it’s nice to present it in a small bowl or ramekin with a spoon for easy serving.

Try plum chutney with cheese and crackers, it really bring out the flavour of cheeses like cheddar and brie.
Chutney goes well with roasted meats such as pork, lamb, or chicken. Spoon a little onto the side of your plate to add a fruity, savoury kick to your roast dinners.
Add a spoonful of plum chutney to sandwiches or wraps for extra flavour.
You can use plum chutney as a glaze for grilled or baked meats. Brush it onto pork chops, chicken breasts, or sausages before cooking for a sticky, sweet finish.
And it’s perfect to serve with cold cuts such as roast beef, gammon, and turkey. Add it to a salad platter or ploughman’s lunch for extra flavour.

Simple Plum Chutney is very versatile and can elevate both everyday meals and those for special occasions. Discover your own favourite way to serve this delicious preserve.

ALL MY PRESERVES RECIPES

Simple Plum Chutney

A sweetly spiced chutney that makes great use of seasonal plums and apples.

Course chutney, condiments, preserves

Cuisine British

Keyword chutney, plum, relish, simple

Prep Time 10

Cook Time 40

Total Time 50

Servings teaspoons

Calories 29kcal

Author Janice Pattie

Equipment

Sharp knife
chopping board
weighing scales
Vegetable peeler optional
Measuring spoons
small bowl
Large saucepan
wooden spoon
measuring jug
3x 380 ml (1lb) glass jars with lids
jam funnel
ladle
wax circles

Ingredients

400 grams plums weigh with stones
150 grams onions approximately 1 medium onion
150 grams apples
150 grams sultanas
100 grams granulated sugar
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon dried ginger
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
350 millilitres vinegar

Metric – US Customary units

Instructions

Remove the stones from the 400 grams (1½ cups) plums and roughly chop.
Peel and roughly chop 150 grams (¾ cup) onions.
Peel, core and chop 150 grams (¾cup) apples.
Weigh 150 grams (¾ cup) raisins into a bowl.
Weigh 100 grams granulated sugar, 1 teaspoon of salt, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon dried oregano, ¼ teaspoon cayenne pepper into a bowl.
Put the plums, onions and apples and raisins into a large saucepan, add the raisins, sugar and spices to a large pan then add 350 millilitres (1½ cups) of vinegar.
Bring to a simmer, stirring to dissolve the sugar. Continue to simmer until the fruit is soft and the chutney has become thick. You should be able to draw your spoon across the surface of the chutney and the channel should remain.
Sterilise 3 x 380 ml (1lb) glass jam jars with lids.
Use a ladle and jam funnel or a jug to fill the sterilised jars with chutney, top the chutney in the jar with a waxed paper circle and then screw on the lid.
Serve Simple Plum Chutney with grilled meats, cheeses and cold cuts.

Notes

Makes 2-3 380 ml (1lb) jars of chutney.

Nutrition

This post Simple Plum Chutney was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

Blackcurrant Gin

Janice Pattie — Wed, 20 May 2026 11:13:30 +0000

Blackcurrant Gin is a simple and delicious liqueur that you can make at home with only three ingredients. It makes a wonderful drink to sip on it’s own or add ice and something sparkling to make it into the perfect summer cooler.

Why should I make liqueurs at home?

There are lots of good reasons to make your own fruit liqueurs. For a start it’s really easy and a lot of fun, you also know exactly what went into your drink which is always a good thing. It’s cool to bring out your own homemade drinks to serve to your friends, and a bottle of Blackcurrant Gin is an unusual and interesting gift to give too.

What ingredients do I need to make Blackcurrant Gin?

You only need three ingredients to make this liqueur, they are blackcurrants, gin and sugar.

What are blackcurrants?

Blackcurrants are small tart berries that grow on a woody shrub. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in mid-summer and are ready to pick when they turn from dark red to black.

Where can I buy blackcurrants?

Blackcurrants are not as easily available as many other summer soft fruits. Most of the commercial blackcurrant crop in the UK goes into making blackcurrant cordial or other blackcurrant products. Some supermarkets do stock blackcurrants during the summer. Also, look out for blackcurrants at Farmer’s Markets or ask an independent Greengrocer to source some for you.

Can I use frozen blackcurrants?

Yes, just use them in the same way as fresh blackcurrants, they will thaw out fairly quickly in the gin and sugar mixture.

Can I grow blackcurrants?

Read my Step-by-Step Guide: How to Grow Blackcurrants for all the information you need to successfully grow your own blackcurrants in the garden or in a container.

What kind of Gin should I use to make Blackcurrant Gin?

Use any unflavoured gin as you are going to add the flavour with the blackcurrants. I find that supermarket own brand gin is perfectly suitable for making my Blackcurrant Gin.

What kind of sugar should I use?

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

Do I need any fancy equipment to make Blackcurrant Gin?

The equipment you need is pretty standard kitchen kit other than a piece of muslin or a jelly bag. You will need:

Large glass jar with lid
Jug
Funnel (optional)
Jelly bag or muslin
Glass bottle with lid

How do I sterilise the bottles?

Find out why you should sterilise your bottles and about the different methods you can use to sterilise bottles and jars in this article.

How long does it take to infuse the blackcurrants?

You need to leave the blackcurrants in the gin for at least 3 weeks before straining into a bottle. You can leave it longer, and as long as your bottle is sterilised it will come to no harm and the flavour will be more intense.

After you have bottled the blackcurrant gin you can drink it straight away, However, it will improve if you leave it for around 3 months to mature in the bottle.

How should I store Blackcurrant Gin?

Store the gin liqueur in a cool dark place. Once you have opened the bottle I recommend that you store it in the fridge. The liqueur will oxidise after about 2 weeks and go a reddish brown colour. You can still drink it but it is better to use it beore this happens which is why I use small bottles.

Can I make a larger quantity?

Yes, you absolutely can. This is a very simple recipe so just increase the quantities in the same proportions to make more gin!

How should I serve Blackcurrant Gin?

There are many ways to serve blackcurrant gin and I’m sure you’ll find your own favourite but here are a few ideas to try:

As this is a sweet liqueur style of gin it is delicious served neat in a small glass or try it over ice.
Go for a classic by adding ice and tonic water and garnish with lemon and mint.
If you prefer a sweeter taste then try adding lemonade for an easy drinking option.
Make a fruity cocktail with blackcurrant gin and prosecco and garnish with berries and slices of lime.
Add a tablespoon of blackcurrant gin to a summer fruit salad of red fruits or pour over ice cream for an indulgent dessert.

If you enjoyed Blackcurrant Gin then why not try making Blackberry Gin?

Give Blackcurrant Gin as a gift

This homemade liqueur makes a lovely gift for a gin lover. Simply dress it up with a ribbon and a tag and it will be very welcome.

What else can I make with blackcurrants?

There are many different ways to use blackcurrants and they also freeze really well so you can keep them until you need them. I have many recipes on this website and you can find them all together through the link below.

ALL MY BLACKCURRANT RECIPES

Blackcurrant Gin

Blackcurrant Gin is a simple and delicious liqueur that you can make at home with only three ingredients. It makes a wonderful drink to sip on it's own or add ice and something sparkling to make it into the perfect summer cooler.

Course Drinks

Cuisine British

Keyword blackcurrant, blackcurrants, gin

Prep Time 5

Cook Time 0

Infusing time 90

Total Time 90 5

Servings

Calories 127kcal

Author Janice Pattie

Equipment

1 large glass jar minimum 500 ml
1 jug
1 funnel
1 jelly bag or muslin
1 250 ml (½ pint) glass bottle with lid

Ingredients

100 grams Blackcurrants
60 grams sugar
200 millilitres gin

Metric – US Customary units

Instructions

Put 100 grams (1 cup) fresh or frozen blackcurrants in to a large glass jar (that has a screw top lid) with 60 grams (⅓ cup) granulated white sugar.
Add 200 millilitres (1 cup) gin to the jar and screw on the lid.
Shake the jar and put in a cool dark place, I put mine in the bottom of my larder. Shake the jar every day for a week or until the sugar has all dissolved. Then leave for 3- 4 weeks.
Sterilise a muslin cloth or jelly bag by putting it into a heatproof bowl and covering with boiling water. Once cool enough, carefully lift it from the bowl with clean hand and wring out the excess water.
Place a sieve over a large jug or bowl and put the muslin over the sieve.
Pour the contents of the jar onto the cloth.
Leave until all the liquid has drained into the jug or bowl and the currants are left in the cloth. I discard the fruit, although I know some people may with to use them to add to jams or use in desserts.
Use a jug or funnel to pour the Blackcurrant Gin into a sterilised bottle. Seal with a tight lid and store in a cool dark place for 3 months before drinking.
As this blackcurrant gin is sweetened you can drink it as it is neat or over ice. For a long drink, add tonic water, lemonade or Prosecco with ice and lemon or lime.

Notes

To make a larger quantity of Blackcurrant Gin, simply increase the quantities and use a larger jar or several jars!

Nutrition

This post Blackcurrant Gin was written by Janice Pattie and first appeared on Farmersgirl Kitchen.