You know that sad, half-empty carton of eggnog in the back of the fridge after the holidays? It just sits there, looking a little bit sorry for itself. Well, I’m going to show you how to turn that holiday leftover into something you’ll want to eat all year long.
We’re going to make a creamy, dreamy eggnog jam.
This stuff is so good you’ll want to put it on everything, I promise. It’s like bottling up the best part of winter and keeping it on your shelf for whenever you need a little comfort. And it’s way easier than you think.
What You’ll Need
Getting your ingredients together is the first step. I’ve learned the hard way that running to the store mid-recipe is just a recipe for disaster. Let’s get everything laid out on the counter so we can just focus on the good part.
For this jam, the quality of your eggnog does make a bit of a difference. I like using a full-fat one because it gives the jam a much richer, creamier feel. If you have a favorite local dairy brand, use that! If not, a good quality store-bought one works just fine.
Here are the basics for the jam itself.
| Ingredient | Amount |
|---|---|
| Full-Fat Eggnog | 3 cups |
| Granulated Sugar | 1 ½ cups |
| Powdered Pectin | 1 packet (1.75 oz) |
| Fresh Lemon Juice | 2 tablespoons |
| Ground Nutmeg | ½ teaspoon |
| Spiced Rum or Brandy | 2 tablespoons (optional) |
| Salt | a tiny pinch |
Now, if you plan on canning this to make it last longer, you’ll need a few extra things. If you’re just making a batch for the fridge, you can skip this part.
| Canning Supplies | Amount |
|---|---|
| Small glass jars | 4-5 half-pint jars |
| Lids and rings | 4-5 sets |
| Large pot (for water bath) | 1 |
The Tools for the Job
You don’t need a bunch of fancy kitchen gadgets for this. I bet you have almost everything you need already. Having the right tools makes the process smooth and, honestly, a lot more fun. There’s nothing worse than needing a whisk and realizing it’s dirty.
| Tool | Purpose |
|---|---|
| Heavy-bottomed saucepan | Prevents scorching |
| Whisk | For smooth results |
| Measuring cups/spoons | For accuracy |
| Canning funnel | For clean jar filling |
| Ladle | For scooping hot jam |
| Jar lifter | If you’re canning |
Pro Tips from My Kitchen
I’ve made my fair share of jams that were either too runny or burnt to the bottom of the pan. These are the little tricks I’ve picked up over the years that will help you get it perfect on your first try.
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Don’t Rush the Heat. This is the number one rule. Eggnog has eggs and dairy, which love to burn if you look at them wrong. Keep your stove on a medium-low heat. It will feel like it’s taking forever to come to a simmer, but trust me, it’s better than scrubbing a burnt pot for an hour. Low and slow wins the race here.
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Mix Your Pectin and Sugar First. This is a game-changer for preventing lumpy jam. Pectin is a super fine powder that clumps up the second it hits liquid. If you whisk it into a small amount of your sugar before adding it to the pot, the sugar crystals separate the pectin granules. This helps it dissolve evenly, giving you a perfectly smooth jam.
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Do the Spoon Test. How do you know when the jam is actually ready? It can be tricky. My favorite method is the spoon test. Before you start, stick a couple of small plates or spoons in your freezer. When you think the jam is done, take one out and drop a small dollop of jam on it. Let it sit for 30 seconds, then run your finger through it. If the line holds and doesn’t flood back together, it’s ready. If it’s still runny, just let it cook for a few more minutes and test again.
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Add Your Flavor at the End. If you’re using rum, brandy, or a little extra vanilla extract, add it after you take the pot off the heat. The heat can cook off some of the delicate alcohol and flavor compounds. Stirring it in at the very end ensures that nice, warm flavor really shines through in the finished product.
Let’s Make Some Magic: Step-by-Step
Alright, this is where the fun starts. Put on some music, grab your ingredients, and let’s do this. Just follow along, and you’ll be golden.
Step 1: In a small bowl, whisk together about ¼ cup of your granulated sugar with the entire packet of powdered pectin. Keep whisking until they’re totally combined. This is our little trick to prevent lumps.
Step 2: Pour your eggnog, the rest of the sugar, the lemon juice, and the pinch of salt into your heavy-bottomed saucepan. Turn the heat on to medium-low.
Step 3: Whisk everything together gently until the sugar dissolves. You want to keep stirring pretty often so nothing sticks to the bottom. Just hang out by the stove for a bit.
Step 4: Once the mixture is warm (not boiling!), slowly sprinkle in the sugar-pectin mixture while whisking constantly. You have to keep that whisk moving to make sure it all dissolves nicely.
Step 5: Now, turn the heat up just a bit to medium. Bring the mixture to a full, rolling boil. A rolling boil is one that you can’t stir down. You’ll see what I mean. Let it boil exactly like this for one full minute, stirring the whole time.
Step 6: After one minute of boiling, remove the pot from the heat completely. If you see any foam on top, you can just skim it off with a spoon.
Step 7: Now’s the time to stir in your ground nutmeg and the optional spiced rum or brandy. Give it one last good stir to mix it all in.
Step 8: Carefully ladle the hot jam into your clean jars, leaving about ¼ inch of space at the top. A canning funnel makes this part so much cleaner. Wipe the rims of the jars with a clean, damp cloth, then screw on the lids until they are fingertip tight.
(If you’re not canning, just let the jars cool on the counter for a bit before putting them in the fridge. The jam will thicken up as it cools.)
Swaps and Fun Twists
One of the best things about cooking is making a recipe your own. This jam is a great starting point, but feel free to play around with it.
- For a dairy-free version: You can totally use an almond or coconut-based eggnog. The jam might be a little thinner because of the lower fat content, but the flavor will still be amazing.
- Spice it up: I love adding a cinnamon stick or a couple of whole cloves to the saucepan while the jam is heating up. Just remember to pull them out before you ladle the jam into jars.
- Change the booze: Don’t have spiced rum? Bourbon is fantastic in this. Or, for a different flavor, a little bit of amaretto is really nice. You can also just leave it out completely, no problem.
- Brown Sugar: Try swapping out half of the granulated sugar for packed light brown sugar. It will give the jam a deeper, more caramel-like flavor that is just incredible.
Make It Ahead & Store It Right
This jam is perfect for making ahead of time, especially if you’re planning to give it away as gifts during the holidays. Or if you just want a stash for yourself, which I totally get.
For refrigerator storage, the jam will last for about 3 weeks in a sealed jar. It needs to cool down completely before you pop it in the fridge. You’ll notice it sets up and gets thicker as it chills.
If you want to store it for longer, you’ll need to do a simple water bath canning process. Just place your filled and sealed jars into a large pot of boiling water, making sure the water covers the jars by at least an inch. Let them process in the boiling water for 10 minutes. Then, carefully remove them with a jar lifter and let them cool on a towel on your counter for 24 hours. You’ll hear a satisfying “pop” as the jars seal. These sealed jars will last in your pantry for up to a year.
How to Use This Amazing Jam
Okay, so you made this delicious jam. Now what? Oh, I have so many ideas for you. This stuff is seriously versatile.
- On Toast and Scones: This is the most obvious one, but it’s a classic for a reason. It’s especially good on a warm biscuit, fresh from the oven.
- With Breakfast Foods: Dollop it on top of pancakes, waffles, or French toast. It’s a million times better than plain old maple syrup. You can also swirl it into a bowl of oatmeal or yogurt for an instant flavor boost.
- In Baking: Use it as a filling for thumbprint cookies or sandwich cookies. You can also warm it up a little and use it as a glaze for a simple pound cake or bundt cake.
- With Cheese: Hear me out on this one. A little bit of this eggnog jam on a cracker with a sharp cheddar or a creamy brie is an unbelievable combination. It’s a perfect addition to a holiday cheese board.
Quick Answers to Your Questions
Here are some common questions I get about making jam at home. Hopefully, this helps clear things up!
Q1. My jam is really runny. What did I do wrong?
Ans: It probably just needed to cook a little longer. If it hasn’t set after cooling in the fridge, you can pour it back into the pot and boil it for another minute or two.
Q2. Can I use less sugar in this recipe?
Ans: I wouldn’t recommend it. Sugar does more than just make the jam sweet; it’s essential for helping the pectin set properly and acts as a preservative.
Q3. Why did my jam get all lumpy?
Ans: This usually happens when the pectin is added too quickly or to a liquid that’s too hot. Mixing the pectin with sugar first and whisking constantly while you add it should solve this problem.
Q4. Can I freeze this jam?
Ans: Yep! It freezes beautifully. Just make sure to leave about an inch of headspace at the top of the jar to allow for expansion. It will last in the freezer for up to six months.
Wrapping Up
See? You just took a simple holiday drink and turned it into something special that you can enjoy anytime you want. There’s something so satisfying about looking at a row of little jars filled with something you made yourself.
Now you have a secret weapon in your pantry for easy breakfasts, simple desserts, and amazing homemade gifts.
I really hope you give this a try. It’s one of those simple, comforting recipes that just makes you happy. If you do make it, I’d love to hear how it turned out for you. Leave a comment below and tell me what you put your eggnog jam on
