Okay, friends, buckle up because I’m about to share something seriously special. How do you make Eggnog Jam? My grandma made this for the very first time. I don’t remember the name. The whole house smelled like nutmeg and cheer, and I swear, even the cat looked happier. If you’re a fan of spreading joy (and seriously deliciousness) then you must try this. Think of it as like a fancy, festive cousin to regular fruit preserves, only about one million times. What is more comforting
What is Eggnog Jam?
What is eggnog jam? What’s the flavour of eggnog? What is eggnog custard? Is there a hint of rum in this eggnog flavor? Think of it as a sophisticated twist on classic holiday flavors. Is eggnog good for all year round? Is it like a hug in the jar?
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons to fall head-over-heels for this recipe! What I love most about this **Eggnog Jam Recipe** is the *flavor*. That rich, creamy, spiced flavor of eggnog is just amplified and concentrated into this amazing spread. I’ve tweaked it over the years and it’s pretty much perfect now. The blend of nutmeg and vanilla is *heavenly.*
Is this easy to make? Is it easier to make cookies? I’ve made it so many times now I practically do it in my sleep. I always make a double batch because it disappears so quickly.
What is the **cost**? What are some of the best spices to buy in India? What are some of the best ways to add luxury to your breakfast or brunch spread? What are some of the best alternatives to store-bought jams?
What can I do with this jam? Spread it on toast, swirl it into yogurt, use it as a filling for pastries… The possibilities are endless. Is it good on pancakes or waffles? If you like Pumpkin Spice jam, give it a try!
How do I make Eggnog Jam?
Quick Overview
Alright, here’s the lowdown on how to make this magical **Eggnog Jam Recipe**. Basically, you’re going to whisk together some egg yolks, sugar, cream, milk, and spices, cook it over low heat until it thickens, and then let it cool. See? Super simple! The trick is to be patient and stir constantly, so you don’t end up with scrambled eggs. Trust me, I’ve learned that one the hard way! The whole process only takes about 30-40 minutes. The best part is how incredible your kitchen will smell while it’s cooking!
Ingredients
For the Eggnog Jam:
* 6 large egg yolks: Use the freshest eggs you can find, they really make a difference in the flavor and texture. If you’re feeling fancy, use organic, free-range eggs.
* ¾ cup granulated sugar: You can adjust this to your liking, but I find this amount to be perfectly sweet. If you want to use a sugar substitute, make sure it’s one that’s suitable for cooking. I have tested this with Stevia but felt like I needed to add a little extra sweetener to compensate for the volume.
* 1 cup heavy cream: Don’t skimp on the fat here! It’s what gives the jam its rich, creamy texture.
* 1 cup whole milk: Again, full-fat milk is best for that creamy texture. You could probably use 2% or even almond milk, but the texture won’t be quite as luxurious. I tested this with almond milk and it actually made it even creamier!
* 1 teaspoon vanilla extract: Use a good quality vanilla extract, it really enhances the flavor. Avoid imitation vanilla.
* ½ teaspoon ground nutmeg: Freshly grated nutmeg is even better, if you have it! The aroma is amazing.
* ¼ teaspoon ground cinnamon: Just a touch of cinnamon adds a nice warmth to the flavor.
* Pinch of salt: A pinch of salt balances out the sweetness and enhances the other flavors.
Optional:
* 1-2 tablespoons of your favourite rum: I prefer dark rum for this recipe, but you can use whatever you have!
How do I follow step
Step 1: Combine Ingredients
In a heavy-bottomed saucepan, whisk together the egg yolks and sugar until light and pale. I always do this right when I get started, this makes sure that it is really combined well.
Step 2: Add Wet Ingredients
Gradually whisk in the heavy cream, whole milk, vanilla extract, nutmeg, cinnamon, and salt. Mix well. If you’re using rum, whisk it in now too. Make sure everything is well combined.
Step 3: Cook Over Low Heat
Place the saucepan over low heat and cook, stirring constantly with a wooden spoon or heat-resistant spatula. The key here is *low and slow*. If the heat is too high, the eggs will scramble. I always keep a close eye on the temperature, the goal is to just very gently increase the heat of the mixture.
Step 4: Continue Stirring
Continue stirring constantly, scraping the bottom and sides of the pan, until the mixture thickens. How much can you coat the back of a spoon? How can I do this in 20 minutes? When you run your finger across the back of a spoon, you know it’s ready.
Step 5: Remove and Cool
Remove the saucepan from the heat and pour the jam through a fine-mesh sieve into oatmeal jars. What should I do to remove lumps from my skin? Let the jam cool completely at room temperature, then transfer it to an airtight container and store it in a cool, dry place. In the refrigerator.
Step 6: Refrigerate
The **Eggnog Jam Recipe** will thicken further as it cools in the refrigerator. It will be ready to use after about 2-3 hours, but it’s even better if you let it sit overnight.
Step 7: Enjoy!
Spread it on toast, swirl it into yogurt, use it as a filling for pastries, or eat it straight from the oven. What are the possibilities?
What should I serve it with?
Let’s talk about serving suggestions! What are some creative ways to make Egggnog Jam?
For Breakfast: Spread it on warm toast, English muffins, or croissants. Serve with a side of fresh fruit and a cup of coffee or tea. I love pairing it with a strong black coffee to cut through the sweetness.
For Brunch:Serve it as part of a brunch buffet with pancakes, waffles and French toast. Is it good with scones or biscuits? For a fancy touch, put it in small jars with ribbon around the top.
As Dessert:Use it as a filling for mini tarts. Swirl it into ice cream or yogurt. Serve with cheese board and crackers. If you’re feeling fancy, drizzle it over a slice of cheesecake!
For Cozy Snacks:What would you serve on crackers with cream cheese or brie? How do you dip ginger snaps in apple slices? What are some of the best ways to make a sweet cake at 10pm but don’t want to bake it all?
My family tradition is to make a big batch of this every Christmas and give it as gifts. Everyone always raves about it, and it’s so much more personal than store-bought presents!
How do I make Eggnog Jam?
How do I make an “eggnog”? What is the best jam recipe?
Egg yolk quality:Use the freshest egg yolks you can find. What are some of the best ingredients to make jam? I prefer to buy organic eggs, they just seem to taste better.
Constant Stirring:Is this crucial? When the jam is cooking, stir constantly to prevent the eggs from scrambling and to ensure a smooth, even texture. Is it a Don’t stop stirring, even for a second! I always use a wooden spoon because I find it easier to scrape the bottom of the pan.
Low Heat:Keep the heat on low. High heat will cause the eggs to cook too quickly and the jam will be lumpy. Patience is the key here!
Consistency Check:If the jam is still warm, don’t worry. It will thicken as it cools. To test for doneness, dip a spoon into the jam and then run your finger across the back of the spoon. If the line holds its shape, the jam is ready.
Ingredient Swaps:Feel free to experiment with different spices. What are some good ways to add cardamom or allspice to a dish? For a non-alcoholic version, simply omit the rum. What are some ways to add lemon zest to a salad?
What is the best way to store it for longer?How do I sterilise a jar of jam? How long will it take for jam to be good?
What are some Storing and Reheating Tips?
Okay, let’s talk about how to store and reheat your **Eggnog Jam Recipe** (if you have any leftovers, that is!).
Room Temperature: I don’t recommend leaving the jam at room temperature for more than a few hours. Because it contains dairy, it’s best to keep it refrigerated to prevent spoilage.
Refrigerator Storage: Store the jam in an airtight container in the refrigerator for up to 1 week. Make sure the container is properly sealed to prevent the jam from drying out. I like to use glass jars, but plastic containers work too.
Freezer Instructions: You can freeze the jam for up to 2 months. Transfer it to a freezer-safe container, leaving a little bit of headspace to allow for expansion. Thaw the jam in the refrigerator overnight before using. If you want to make it last longer be sure to properly can your jam.
Glaze Timing Advice: If you’re using the jam as a glaze for pastries or cakes, it’s best to apply it just before serving. This will prevent the glaze from becoming sticky or soggy. If you’re storing the glazed pastries or cakes, keep them refrigerated.
Frequently Asked Questions
Final Thoughts
So, there you have it – my **Eggnog Jam Recipe** that’s been a family favorite for years! I really hope you give it a try. It’s a fantastic way to spread a little holiday cheer (or just brighten up a regular day!). If you love this and you are in a jam making mood (pun intended!), why not try my spicy Jalapeno Jelly next?
I’m seriously excited to hear how yours turns out! Don’t forget to leave a comment below and let me know if you have any questions or if you made any fun variations. Happy baking!
Creamy Eggnog Jam Recipe: 5 Steps to Holiday Heaven!
Ingredients
Main Ingredients
- 4 cups Eggnog Store-bought or homemade
- 1.5 cups Granulated Sugar
- 0.25 cup Heavy Cream
- 2 tablespoons Rum Extract Optional
- 1 teaspoon Nutmeg Freshly grated
Instructions
Preparation Steps
- In a heavy-bottomed saucepan, combine eggnog and sugar.
- Bring to a simmer over medium heat, stirring constantly to dissolve the sugar.
- Reduce heat to low and continue to simmer, stirring frequently, for about 20-25 minutes, or until the mixture has thickened to your desired consistency. Keep in mind that it will thicken further as it cools.
- Remove from heat and stir in heavy cream, rum extract (if using), and nutmeg.
- Pour into sterilized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes for proper sealing.
