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Jackson-Triggs Reserve Merlot and Wild Blueberry Jam
With Canada Day just around the corner, we're excited to share with you some ways to help elevate your celebrations with wine-infused jam recipes from Chef Tim Mackiddie!
June 5th, 2017
From Jackson-Triggs, by Chef Tim Mackiddie
Chef Tim Mackiddie's creation, this Wild Blueberry jam using Merlot wine, as perfect as it is, is used to ‘turn up’ the festivities and flavours of your summer nosh when entertaining. Chef Tim combines much-loved flavours in simple, but exciting recipes that will delight you and show you how to infuse great Canadian wine and fresh ingredients into home cooking.
Servings
4 CupsIngredients
- 6 cups wild blueberries
- 1 ½ cups Jackson-Triggs Reserve Merlot
- 1 cup sugar
- 2 tsp. vanilla extract or 1 vanilla bean, seeds scraped
- 2 tbsp. cornstarch
- 2 tbsp. water
Directions
Wash the blueberries in cold water and be sure all stems are removed
Place a large pot over medium high heat and add Merlot, sugar and vanilla.
Bring to a simmer then add in the blueberries. Cook until the berries just begin to burst (this will take roughly 15 minutes)
Mix cornstarch with cold water into a smooth paste in a small bowl. Pour into the simmering berries and stir immediately
Continue to cook for an additional 5 minutes, then pour into prepared (sterilized) jam jars.
Jackson-Triggs
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