Blueberry Grand Marnier Jam
Elevate your breakfast spreads and dessert pairings with this luxurious Blueberry Grand Marnier Jam. Bursting with the natural sweetness of ripe blueberries, this jam is enhanced by a vibrant splash of citrusy Grand Marnier and a hint of fresh lemon juice, creating a depth of flavor that’s both bold and refined. A touch of butter gives it a velvety smooth finish while reducing foam for a pristine texture. Made with simple ingredients and ready in just 40 minutes, this homemade jam is perfect for canning or enjoying right away. Spread it on warm toast, drizzle over pancakes, or use it as a decadent topping for ice cream—no matter how you serve it, this specialty jam is an irresistible treat. Perfect for gifting or savoring yourself, it’s a delightful way to embrace the flavors of summer.
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Recipe Information
Ingredients
- 4 cups fresh blueberries
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
- 3 tablespoons Grand Marnier orange liqueur
- 1 teaspoon butter
Instructions
Wash the blueberries thoroughly and drain them well.
In a large, heavy-bottomed pot, combine the blueberries, granulated sugar, and lemon juice.
Turn the heat to medium and stir the mixture until the sugar dissolves and the blueberries begin to release their juices (about 5 minutes).
Bring the mixture to a boil and allow it to cook for 10-12 minutes, stirring frequently to prevent sticking or burning.
With a potato masher or the back of a spoon, lightly crush some of the blueberries to achieve your desired jam consistency while leaving some whole for texture.
Reduce the heat to medium-low and let the mixture simmer for another 10 minutes, or until the jam thickens. You can test for doneness by placing a small spoonful on a cold plate. If it wrinkles when you push it with your finger, the jam is ready.
Stir in the Grand Marnier and butter. The butter helps reduce foam and adds a silky finish.
Continue to simmer for an additional 2 minutes to let the liqueur incorporate fully.
Remove the pot from heat. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean, seal them with lids, and process them in a boiling water bath for 10 minutes if you plan to store them long-term. If not, let the jars cool to room temperature and refrigerate for immediate use.
Allow the jam to set overnight before enjoying. Store in the refrigerator for up to 3 weeks or in a cool, dark place for up to a year if properly canned.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 595.8 g | 217% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 570.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
