Are you ready for this? I’ve partnered with Jackson-Triggs to spike my Canada Day spread for the big 150 – literally with wine spiked jams. This year is particularly special in Canada’s history and calls for a memorable celebration with great wine, food and music.
Jackson-Triggs winery has a connection to the Canadian music scene, as a long standing supporter of Canadian artists and as the Official Wine Sponsor of the 2017 Juno Awards. This is how the inception of the “Jam Session” was inspired. Jackson-Triggs harmonized some of their most popular wines with well-known flavours from across the country.
Let’s talk a little bit about these recipes. First of all, I wish I could take credit for dreaming these up but I didn’t. The chef behind this culinary “jam session” is Tim MacKiddie from the Jackson-Triggs Estate Winery. He has taken these jam recipes to the next level by taking classic Canadian flavours and envisioning them as wine-infused jams. Brilliant. Just brilliant.
Check out these sweet and savoury recipes below and get ready to sparkle at your party this year!
First up is the Merlot and Blueberry Jam. I mean, look at this combination. A sultry red wine combined with fresh blueberries. Not sure if you know how I feel about blueberries (they are my absolute favourite) but this recipe is a winner in my books. I would use this jam as an accompaniment to any recipe.
Suggested serving tips: Serve alongside charcuterie and cheese and pair with Jackson-Triggs Sparkling Wine. Add a dollop into a rich tomato based ragu for some unexpected sweetness. Take your favourite vinaigrette and add a teaspoon of jam, serve with goat cheese and tender greens for a summer salad and pair with Pinot Noir Marinade light. Meat like pork with fresh herbs, blueberry jam and red wine, then pair with Rosé. Serve warm over pancakes or waffles.
Next, we have a Sauvignon Blanc & Savoury Peach Jam. With fresh local peaches coming in this season I could not think of anything more beautiful to make to go along with your charcuterie board or as a topping for a lovely summer bruschetta.
Last but not least, the quintessential tribute to Canada’s 150th birthday. What better ingredients could be fused together than real Canadian maple syrup and bacon? I think this little jar of Sparkling Maple and Bacon Jam is a celebration all in itself.
I can’t wait to showcase these homemade jams for my upcoming summer parties.
Cheers to Canada’s 150th this super delicious “jam session”!
- 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
- 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.
- 6 Ripe local peaches, peeled and diced
- 1 cup red onion, diced
- 2 cloves garlic, minced
- 1 small bunch of fresh thyme, picked from stems and chopped
- ¼ cup honey
- 1 cup Jackson-Triggs Sauvignon Blanc
- 1 cup water
- 2 limes, juiced 2 Tbsp olive oil
- Salt and pepper to taste
- 2 Tbsp corn starch
- 2 Tbsp cold water
- Place a medium pot over medium heat and add in 2 tbsp. of olive oil.
- When the pot is hot, add the onions and garlic. Cook while stirring until tender (roughly 3-5 minutes). Next add in peaches, honey, Sauvignon Blanc and water.
- Gently simmer for 15 minutes or until the peaches are just tender.
- Mix together the corn starch and cold water until it forms a smooth paste.
- Whisk in lime juice, chopped thyme and corn starch mixture.
- Continue to simmer for an additional 5 minutes.
- Season with salt and pepper.
- 1lb sliced bacon, cut into 1 cm strips
- 1lb fresh tomatoes, diced
- 2 onions, diced
- 4 cloves of garlic, minced
- ¾ cup Jackson-Triggs Cuve Close Sparkling Wine
- ½ cup vinegar
- ¾ cup maple syrup
- ¼ cup Worcestershire sauce
- 4 Tbsp powdered fruit pectin
- 3 Tbsp smoked paprika
- 2 tsp four spice (optional)
- Salt and pepper to taste
- Heat a large saucepan over medium high heat. When hot, add in the diced bacon and cook until very crispy. Remove the bacon and allow to cool on paper towel.
- Strain off all fat that remains in the pan and pour into a medium pot.
- Heat a medium sauce pot over medium heat; add in the reserved bacon fat then the onions and garlic. Cook until just soft (roughly 3-5 minutes).
- Next add in the tomato, wine, vinegar, maple syrup and Worcestershire sauce.
- Bring to a simmer, then turn heat to low and simmer until the tomatoes just begin to break down (roughly 10-15 minutes).
- Stir through the fruit pectin, smoked paprika and crisped bacon.
- Turn the heat to high and bring to a boil while continuing to stir. Allow to boil for 1-2 minutes
- To finish, season with salt, pepper and four spice (if using).
*disclaimer – This post was sponsored by @JacksonTriggs but all thoughts and opinions are my own. #ad #MadeForCanada #sp #JacksonTriggs