When I do large amounts of preserving, it`s nice to do a few simple infusions. They`re super easy, don`t take a lot of time and can yield amazing results. They also provide an ingredient that can then be used for other preserving, such as the sam in this post.
Step 1- The Infusion
- Take 1 cup of blueberries, gently crush (beyond a bruise but not to make soup).
- Pour into a 2-cup (500 ml or pint) jar
- Fill jar with Grand Marnier.
- Cover and leave for 24 hours.
- Strain the booze through a colander – store liquid in a place out of the sun. Enjoy any time you want – if it`s too harsh, add a bit of simple syrup (sugar and water) when serving.
This was an absolutely fabulous infusion and I`m thrilled with it.
Step 2 – The Jam
- Place infusion leftovers in a non-reactive bowl.
- Add 2-cups blackberries.
- Add 2 cups sugar.
- Add 2 tablespoons of lemon juice.
- Crush and stir and leave bowl rest for an hour.
- Cook until jam is set – process hot sterilized 1-cup jars for 10 minutes in a hot water bath.
This jam will indeed be boozy – an awesome addition to baking, cheese trays or salad dressings (as well as toast…). Of course the jam could also be paired with the infusion for an all-around party!