Grand Marnier Infused with Blueberries – and Jam

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.

Grand Marnier Infused with Blueberries   and Jam Preserving Recipes Grand Marnier Blueberry

Step 1- The Infusion

  1. Take 1 cup of blueberries, gently crush (beyond a bruise but not to make soup).
  2. Pour into a 2-cup (500 ml or pint) jar
  3. Fill jar with Grand Marnier.
  4. Cover and leave for 24 hours.
  5. 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

  1. Place infusion leftovers in a non-reactive bowl.
  2. Add 2-cups blackberries.
  3. Add 2 cups sugar.
  4. Add 2 tablespoons of lemon juice.
  5. Crush and stir and leave bowl rest for an hour.
  6. 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!

Happy Tuesday!

Comments

  1. I wanted to try this but just wondering if Triple Sec would work instead since that is what I have on hand at the moment!

    • Lilian, I think it would be just fine – the goal was orange liqeuer – after that, I’m not very picky. Let us know how it turns out! J

Trackbacks

  1. [...] also shared a tipple of our Grand Marnier infused with blueberries about halfway through the [...]

Leave a Reply