Sunday, August 28, 2016

Triple Berry Grand Marnier Jam

Cherries, Blueberries and Strawberries form a medley of flavors in this boozy jam infused with Grand Marnier! The orange taste of the liqueur gives this jam just the right flavor burst.

Grand Marnier (French pronunciation: ​[ɡʁɑ̃ maʁnje]) Cordon Rouge is an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier Cordon Rouge is 40% alcohol (70 Proof in UK, 80 Proof in US). Aside from Cordon Rouge, the Grand Marnier line includes other liqueurs, most of which can be consumed "neat" as a cordial or a digestif, and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette and "crêpes au Grand Marnier". César Ritz (1850–1918) reportedly came up with the name "Grand Marnier" for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris. (source: Wikipedia)

I used fresh berries I had previously flash frozen and had stored in my freezer, but fresh or frozen would work equally well. Delicious over cream cheese on bagels, or topped on English muffins, scones or waffles.

2 1/2 cups strawberries (roughly chopped)
2 1/2 cups blueberries
2 1/2 cups cherries (pitted and roughly chopped)
2 tbsp. bottled lemon juice
1 box powdered pectin (I use Sure-Jell)
9 cups sugar
1-2 tsp. butter, to reduce foaming
1/2-1 tbsp. Grand Marnier liqueur to each jar

Place all berries in a large stock pot, lightly mash, stir in lemon juice, butter and pectin. Bring mixture to a boil, over high heat, stirring often to prevent sticking. Add sugar all at once and return to a hard, rolling boil (one that doesn't stop when stirring). Boil hard one (1) minute. Remove from heat.

Ladle hot jam into prepared canning jars and add 1/2-1 tbls Grand Marnier to each jar, leaving 1/4-inch head-space. Cover jars with lids and band, tightening until just finger-tip right.

Process jars in boiling water bath or steam canner 10 minutes. Remove jars and allow to sit on a kitchen towel on top of your counter-top 24 hours undisturbed. Jars are sealed when the button on top of the lid is fully depressed and will not flex up or down.

Store jars in pantry up to 1 year. Opened jars need to be refrigerated.

Yield: 9-10 - half-pint (8 oz) jelly jars



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