WINE-INFUSED JAMS: THE NEW FANCY SUMMER OBSESSION

July 12, 2017

Human beings have loved wine for a really long time. In fact, the earliest traces of wine date as far back as 7000 BC in China. This alcoholic delight eventually reached the Balkans by 4500 BC and became widely consumed as a celebratory drink. It has also played a significant role in many religions throughout history, in both ancient religions and prominent ones today like Islam, Judaism, and Christianity.

While many of the more traditional aspects and uses of wine are still observed today, we’ve definitely found many more reasons to consume wine more regularly. One notable addition to the many uses of wine is the exquisite role that it plays in the culinary world. The art of wine pairing and enhancing flavours in dishes, sauces, and marinades have all become wondrous ways of expanding our palates. But perhaps there is one realm of wine flavouring that you haven’t fully explored yet: wine-infused jams.

Why wine-infused jams?

Because whether you’re paying respects to Dionysus, working to become a sommelier, or just simply out of regular grape juice–these are all totally legit excuses–you can never have too many reasons to consume wine. No, but really, wine-infused jams are incredible and most excellent during the summer because of the freshness of fruits. And regardless of your preference, we have unique wine-infused jam recipes that use red, white, and sparkling wine to satisfy your needs.

Red Wine Blueberry Jam

Ingredients:

3 cups blueberries, stems removed

3/4 cup red wine

1/2 cup maple syrup

1 tsp vanilla extract

1 Tbsp cornstarch

1 Tbsp water

How to prepare:

In a pot over medium-high heat, add in red wine, maple syrup, and vanilla extract.
As the mixture begins to simmer, stir in washed blueberries and cook for 15 minutes or until the blueberries begin to break.
In a small bowl, mix cornstarch with cold water evenly before slowly whisking it into the pot of simmering blueberries. Cook for another 5 minutes.
Store in an airtight jar and keep in the fridge.

White Wine Peach Jam

Ingredients:

3 ripe peaches, pitted, peeled, and diced

1/2 cup onion, diced

1 clove garlic, minced

1/2 Tbsp fresh thyme leaves thinly chopped

2 Tbsp maple honey

1/2 cup white wine

1/2 cup water

1 lime juiced

1 Tbsp olive oil

Salt and pepper to taste

1 Tbsp cornstarch

1 Tbsp cold water

How to prepare:

In a pot over medium heat, add olive oil, onions, and garlic. Cook for 5 minutes or until tender and aromatic.
Add white wine, water, peaches, and maple syrup. Bring the heat to a simmer for 15 minutes or until the peaches are soft.
In a separate small bowl, mix cornstarch and cold water evenly. Stir in lime juice, chopped fresh thyme before whisking the mixture into the pot of simmering peaches. Gently simmer for another 5 minutes.
Store in an airtight container and keep in the fridge.

Champagne Maple Bacon Jam

Ingredients:

1/2 sliced bacon diced

1 onion, diced

2 cloves garlic, minced

1/2 cup fresh tomatoes, diced

1/2 cup champagne (or any sparkling wine)

1/4 cup apple cider vinegar

6 Tbsp maple syrup

1 Tbsp Worcestershire sauce

1 Tbsp cornstarch

3 Tbsp smoked paprika

Salt and pepper to taste

How to prepare:

In a large pan over medium-high heat, add in diced bacon and cook until it becomes very crispy. Remove from heat, and lay the bits on paper towel, and allow them to cool.
Take the remaining fat in the pan and pour into a small bowl.
In a pot over medium heat, add in the remaining bacon fat, onions, and garlic. Cook for 5 minutes or until tender.
Add the sparkling wine, apple cider vinegar, tomatoes, maple syrup and worcestershire sauce. Bring everything to a simmer and cook for 15 minutes or until the tomatoes begin to break down.
Gently whisk in cornstarch, and stir in paprika and crispy bacon. Bring the mixture to a boil on high, stirring continuously, for about 2 minutes. Season with salt and pepper.
Store in an airtight container and keep in the fridge.

Wine-infused jams are a must-try during the summer, and they are the perfect way to make your dish a little fancier. Have you tried wine-infused jams? Share with us any tips or recipes you have!

Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow