Spiked Blueberry Peanut Jam

~*~ SPIKED BLUEBERRY PEANUT JAM ~*~

SERVES: 1 JAR ⎪ LEVEL: EASY

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 that 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. 

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

music

Chaka Khan — What Cha’ Gonna Do For Me 

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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.

Sources & Inspirations:

NY Times Cooking

Leaf

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