Makes 2 x 500g Jars
250 Tonic Water
50 Juniper Berries
Green Food Dye
400g Caster Sugar
Cut the lemon & limes in half and juice. Cut the remains into small strips and put into a pan with the juniper berries, juice, water and tonic. Some people say remove the pith and place in a muslin bag inside, but in my experience this dissolves (but be sure to leave out pips!). Bring the contents of the pan to the boil and simmer gently for about an hour. It was at this time I noticed the limes were rather brown and I decided to add some green food colouring, but this is up to you. Once the fruit is soft and the liquid has reduced by a third, take it off the heat and stir in the sugar.
Set the oven to 150c and placed washed jars in upside down in the oven for 20 mins.
Bring to the boil and then allow to simmer, use a sugar thermometer and keep on the heat until it reaches setting point - 106C. If you don’t have a thermometer you can test for the setting point by placing a drop of the jam on a chilled saucer, in the fridge for a minute and check to see it begins to set. Once setting point has been reached, take the pan off the heat and leave to cooled for about 20 minutes - or until the fruit stops rising when stirred. Add the gin and stir. Pour into jars (warning, it will still be warm!) and seal immediately. Keep in a cool dark place.