Terrapin Ridge Farm’s Blueberry Bourbon Pecan Jam inspired me to make my own version! This recipe is basically a spreadable Peanut Butter & Jelly Sandwich. The roasted peanuts add a nice crunchy texture to the jam, while the Frangelico Hazelnut Liquor brings in a nutty flavor. You can use any alcohol in your home bar, but if you want the real deal, try using a nut flavored liquor like Amaretto. I didn’t go through the canning process in this recipe because I know I’ll finish it before it goes bad, but can away if you wish! This jam will make a great holiday gift.
~*~ SPIKED BLUEBERRY PEANUT JAM ~*~
SERVES: 1 JAR ⎪ DIFFICULTY: EASY | FUNK: CASUAL
Mise en Place
1 lb fresh or frozen blueberries
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon nut liquor, plus more to taste
1/4 cup roasted peanuts
Playlist—Chaka Khan
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1. PREP THE BERRIES
If using frozen blueberries, leave out to defrost for about 30 minutes or overnight. In a heavy-bottomed pot, toss berries in sugar and let sit for at least 15 minutes or 1 hour, tossing occasionally to dissolve the sugar and macerate the berries. Place a small plate in the refrigerator to use later for testing the jams readiness.
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2. COOK THE JAM
Heat your pot to medium and simmer the berries until they burst and juices boil, about 15 minutes. Increase the heat to medium-high. As the jam cooks, stir occasionally. When the juice thickens, stir more frequently until liquid has evaporated.
*TIP* Timing will depending on your berries ripeness. As the liquid continues to thicken, you’ll want to stir constantly to prevent scorching and sticking at the bottom.
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3. ADD THE BOOZE
When the jam reaches a super thick boil, stir in the lemon juice and liquor; cook for 5 more minutes. Test the consistency by spooning a little jam onto the chilled plate; chill it in the refrigerator for 2 minutes. Drag your finger through it. If it holds it’s shape without running, it’s ready! If not, cook your jam for a few more minutes. This is also a great time to taste your jam and add more liquor to taste.
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4. SERVE & STORE
Roughly chop the peanuts. Remove jam from heat and stir in the peanuts. (Try batch with and without). Spoon into a sterilized jar* and store in the refrigerator. Use within 3 months.
*TIP* You can do this my washing a jar in your dishwasher, or boiling a jar in water.
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~*~ TROPICAL VARIATION ~*~
Replace lemon with lime juice. In Step 3, add coconut rum and grated ginger.
~*~ TERRAPIN RIDGE VARIATION ~*~
In Step 1, toss together blueberries with 1/4 cup raisins. In Step 3, add 1/4 cup apple juice, bourbon and pecans.
