Summer is finally here, and we couldn’t be more excited to find the nearest patio to chill on, enjoy the longer days, and soak in all that much-needed Vitamin D, of course!

With Canada Day just around the corner, our friends at Jackson-Triggs asked us to whip up a batch of their Blueberry Merlot Jam as part of their “jam session”, a campaign that was inspired by all of the famous Canadian artists who have performed at the Niagara estate amphitheatre.

Photo © The Food Gays

This is just one of three lip-smacking wine-infused spreads created by JT’s Executive Chef, Tim Mackiddie, just in time for Canada’s big 150th celebration. We made a delicious vinaigrette using the Blueberry Merlot Jam, simply combining it with champagne vinegar. It was the perfect accompaniment to this colourful, summer salad we made, using kale, tomatoes, peaches, blueberries and pomegranate.

Find the recipes for all three of Chef Mackiddie’s wine-spiked jams below, and whip up a batch for yourself!

Jackson-Triggs Reserve Merlot and Wild Blueberry Jam  

Recipe by Jackson-Triggs Executive Chef, Tim Mackiddie (Makes roughly 4 cups)

Ingredients

  • 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 tablespoons cornstarch
  • 2 tablespoons water

Method

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 Sparkling Maple Bacon Jam

Recipe by Jackson-Triggs Executive Chef, Tim Mackiddie (Makes roughly 6 cups)

Ingredients

  • 1lb sliced bacon, cut into 1 cm strips
  • 1lb fresh tomatoes, diced
  • 2 onions, diced
  • 4 cloves of garlic, minced
  • ¾ cup Jackson-Triggs 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

Method

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 add 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).

Jackson-Triggs Savoury Sauvignon Blanc and Peach Jam

Recipe by Jackson-Triggs Executive Chef, Tim Mackiddie (Makes roughly 6 cups)

Ingredients

  • 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

Method

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.

This post was sponsored by Jackson-Triggs. All opinions are ours. 

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