Every so often, we get some exciting lifestyle tech to review. We admit you would have to stretch the tech side a little with Brookies’ Byron Slow GINJAM. There is considerable tech to this wonderful GINJAM that may change the way you enjoy crumpets.
Why? Brookies’ Byron Slow GINJAM is kind of anti-jam in so far as it is not just fruit and copious amounts of sugar – well, it is actually. It is not sweet yet is not tart., thick – almost syrupy with finely macerated fruit.
GINJAM starts life as the ‘left-over’ distilled pulp of the native NSW rainforest Davidson Plums (Wiki here) used to flavour Brookie’s Byron Slow Gin (website). The Slow Gin exhibits bright plum flavours.
In its raw state, the fruit is edible but sour because of its low sugar content and intense fruit acids. It has burgundy/purple coloured firm flesh – gourmet bushfood to make jams and sauces. It also is packed with aromatic Phenolic acids, antioxidants and has some health benefits. Harvesting is from April to June.
Brookies then add fresh Davidson plums and goes through the usual jam making process involving heat, simmering and adding just the right amount of sugar (68.3g per 100g) and nothing else. Davidson Plums contain Pectin, so the jam naturally sets.
How does Brookies’ Byron Slow GINJAM taste? Wild!
We used the term anti-jam because it is quite unlike the thin jam you buy at Woolies – never buy jam called conserve! It has a wonderful almost, but not quite, tart taste with intense fruit. Forgive a segue, but as a kid, I grew up on Cape Gooseberry jam, and it is the only jam I crave – until now. If you know its tart/sweet taste, apply that to GINJAM.
Because it is not sweet ‘per se,’ it is really nice on sweeter breads like Croissants, Crumpets and waffles. Ice cream is a perfect offset. And we have placed a daub on a cheese platter, and it works wonders as an accompaniment to hard cheeses.
But it does not stop there. Take some nice 150g Beef Eye Fillets. Sear the sides and edges in a very hot pan (gas/electric on high), add two tablespoons of GINJAM and a splash or three of Brookies Slow Gin (well, any gin really or even brandy) and cook for three minutes on each side for medium-rare. The GINJAM and Gin quickly reduce to a beautiful syrupy, plumy sauce – heaven.
We also tried it as a mixer with Prosecco – the tartness takes the edge of its sugary fizzy. Brookies have some cocktails here, and Sunday Funday is superb.
OK, sometimes we get tired of deep-dive reviewing tech, so the odd whisky, Gin, or food review sates our jaded palates. But there is actually a lot of tech – GINJAM is unique as it is a byproduct of the slow gin distilling process, just as Vegemite is the spent yeast from beer!
I am not advocating you rip out and order a truckload from Brookies, but if you don’t have a sweet tooth and still want a jam, this is it. It is $14.50 online (plus freight) or pop in at Cape Bryon Distillery at 80 St Helena Rd, McLeods Shoot, NSW Australia, 2479.
As it is a review we are rating it using our not-sweet tooth tastes and its a 10/10.