Pinkster launches Gin Jam from left-over berries
The natural by-product is produced using gin-soaked raspberries left over from its gin production.
Dessert ingredient Boozy Berries
Stephen Marsh, founder, Pinkster, said: “The raspberries that are too squished for Boozy Berries now have a jammy future. We're all for sustainability and minimizing wastage at Pinkster HQ.
“Pinkster also suggests using the product to make a Gin ’n’ Jam cocktail, which might be more appealing if the thought of gin on toast is a bit much for you.”
According to Marsh, jam is on-trend as a cocktail ingredient and the firm already launched a Gin ‘n’ Jam cocktail.
“The logical next step was to produce the jam itself,” he said.
The left-over berries come from its dessert ingredient Boozy Berries that it launched in 2015 for dipping in chocolate or using in a sorbet.
“The bulk of raspberries used in producing Pinkster are recycled as Boozy Berries. These have proved mighty popular and last season we sold 18,000 jars. The raspberries that don’t make the cut, because they’re too mashed, are now being used for Gin Jam,” he added.
“From a business and sustainable point of view, we are able to create a delicious new product and minimize waste.”
Wooden Spoon Preserving Company
The launch of the mildly alcoholic preserve, produced by The Wooden Spoon Preserving Company, followed a “small, successful trial” with selected retailers and bars across the UK.
Pinkster, distilled by G&J Distillers, launched in 2013. It has sold more than 18,000 Gin Jams to date, which come in 340g jars priced £6.50.
