Beaujolais wine has simple fruity qualities. It is made from the Gamay grape which has a thin skin and is low in tannins. It is a sweet wine and since the French will tell you that if you cook with wine, make it a good wine, this recipe for blueberry Beaujolais jam, will satisfy the criteria.
This luscious, fruity jam pairs really well with anything salty, so how about a ham and jam sandwich made using this blueberry Beaujolais jam. Choose a crusty French bread, spread it with goats cheese, add liberal amounts of prosciutto – now that’s a sandwich!
The French are great picnic goers. If you want to emulate the French-style picnic, be sure to have real cutlery, glasses and a gingham tablecoth at the ready.
Blueberry Beaujolais Jam – makes up to 7 cups
- 750 ml Beaujolais wine
- 6 cups granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cardamon
- 8 cups fresh blueberries (about 2 1/2 pounds)
- 1 3/4 oz pkg. powdered fruit pectin
- Bring wine, sugar, lemon zest and cardamon to a boil in a large pot over a medium to high heat. Cook, Stirring occasionally, until reduced by half – about 30 minutes.
- Add the blueberries and cook, stirring occasionally, until they begin to burst – about 6 minutes.
- Stir in the pectin and cook, stirring often, until mixture is thick and syrupy – about 20 minutes.
- Stir in the lemon juice.
- Remove from the heat and let cool to room temperature – about 1 hour.
- Transfer to airtight container and chill (of course this jam is great for canning).