Merlot and Wild Blueberry Jam
Couldn’t resist the bulk-buy local blueberries? Don’t worry.
We asked Tim Mackiddie, the executive chef for Jackson-Triggs, to come up with an adult-approved dish that would satisfy even the most berry-averse of dinner guests.
His creation? A delicious blueberry jam that tastes as delicious over warm pancakes as it does paired with your favourite meats and cheeses on a charcuterie board. Really looking to mix things up? The Jackson-Triggs team recommends serving a dollop of this jam in a serving of rich, tomato-based ragu for an unexpected sweetness that will have you reaching for a second serving.
Ingredients:
6 cups wild blueberries 1 ½cups Jackson-Triggs Reserve Merlot 1 cup sugar 2 tsp vanilla extract or 1 vanilla bean, seeds scraped 2 tbsp cornstarch 2 tbsp water
Method:
▶ Wash the blueberries in cold water and remove all stems. Place a large pot over medium high heat and add Merlot, sugar and vanilla. Bring to a simmer, then add the blueberries. Cook until the berries just begin to burst, roughly 15 minutes. In a small bowl, mix cornstarch with cold water into a smooth paste. Pour into the simmering berries and stir immediately. Continue to cook for an additional five minutes. Pour into prepared (sterilized) jam jars.