Creamy Eggnog Jam Spread (Print Version)
# Ingredients:
→ Eggnog Jam Base
01 -
375 ml eggnog (store-bought or homemade)
02 -
200 g granulated sugar
03 -
2 tablespoons cornstarch
04 -
0.5 teaspoon vanilla extract
05 -
0.25 teaspoon ground cinnamon
06 -
0.25 teaspoon ground nutmeg
07 -
28 g unsalted butter, cut into small cubes
08 -
2 tablespoons dark rum (optional)
09 -
1 package (85 g) powdered pectin (optional, for thicker consistency)
# Instructions:
01 -
In a medium saucepan, combine eggnog and cornstarch, whisking until fully dissolved. Add granulated sugar, ground cinnamon, and ground nutmeg. Stir to incorporate evenly.
02 -
Place saucepan over medium heat and stir constantly until the mixture begins to simmer and thickens slightly, about 5–7 minutes.
03 -
Reduce heat to medium-low. Add unsalted butter, stirring until melted and smoothly combined. Stir in vanilla extract and dark rum if using. Cook for an additional 2 minutes to blend flavours.
04 -
Sprinkle powdered pectin into the hot mixture, whisking thoroughly to prevent clumping. Continue to cook for 1–2 minutes until the jam achieves the desired thickness. Omit pectin if a softer spread is preferred.
05 -
Remove saucepan from heat and allow the jam to cool for 5–10 minutes. The consistency will continue to thicken as it cools. Transfer warm jam to sterilized jars, seal tightly, and refrigerate.
# Notes:
01 -
For optimal flavour, use freshly grated nutmeg. Jam thickens further upon refrigeration.