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Glenlo Abbey Recipe

Glenlo Strawberry and Foraged Gorse Jam is made by our professional chefs with fresh gorse picked from our 138-acres estate.


1-2 jars


500g of Fresh Strawberries

500g of Jam Sugar

1 tablespoon Gorse Syrup (below for the recipe)

Squeeze of 1 lemon

One knob of butter


Wash strawberries gently and pat dry with a cloth, remove the green stem, and slice in half.

Combine strawberries,jam and  sugar together in a saucepan.

Cook on medium heat for 15-20 minutes until the mixture reaches 105 degrees, stirring occasionally to prevent sticking.

While the jam is cooking, sterilise jam jars by heating clean jars in the oven at 160°C for 10-15 minutes.

Add the knob of butter to the jam (this helps prevent the fruit from floating to the top of the jar).

At this stage, add the gorse syrup.

Spoon the jam into warm jars and seal. Allow to cool fully.

Keep in a cool, dry place until opening, then refrigerate.


Enjoy your homemade Strawberry and Foraged Gorse Jam!

Gorse Syrup

Gorse is a wild yellow-flowered shrub that grows abundantly throughout the countryside. We have a number of this plant located across the Estate, where nature is allowed to flourish undisturbed, ensuring a healthier ecosystem.

Our gardeners gently pick this shrub, which is used by our professional chef to create Glenlo Strawberry and Foraged Gorse Jam.


4 handfuls (60g) of picked Gorse Flowers

250g Caster Sugar

1  Juiced Lemon

1 Orange zested

600ml water


Bring sugar and water to the boil and boil for 10 minutes, then remove from heat.

Add Lemon juice, orange zest and gorse flowers, allow to infuse overnight.

Next Day heat mixture slightly and strain through muslin cloth, squeezing all the juice out.

Bring juice back to boil and reduce to thicken slightly.

Transfer to Sterilised Bottle and let it cool.


Now use it to prepare your Strawberry and Foraged Gorse Jam!


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