here’s a quick & easy way to use up some of the gobs of jam you canned last season, impress your family & friends and make your sunday brunch table shine. please, don’t be discouraged if you don’t have a jar of lemon basil nectarine preserves layin’ around (yes i know i said peach up there, but what’s a nectarine but a fuzzless peach, no?) or bourbon even. as long as you have good quality butter, some kind of jam, a pairs-well-with bottle of spirits, and your citrus zest of choice, your golden.
peach bourbon jam butter
adapted from ancient grains for modern meals
- 1/2 cup softened butter
1/4 cup peach jam
1 tablespoon lemon zest
1 & 1/2 tablespoon good quality bourbon
pinch sea salt (optional)
- cream the butter with a handheld electric mixer or a large wooden spoon.
- add the jam, lemon zest, bourbon, and salt* if using. if your jam has large chunks of fruit in it and you are using an electric mixer, no need to chop the fruit, just put the speed on fast enough and let the mixer do the work. if you’re mixing with a spoon, chop the fruit into small pieces first. mix until it becomes creamy once again.
slather it over any baked thing your little heart desires. it lasts for a week or so in the fridge, but trust me you will act like a turkey and gobble. we did.
pawnote:
*i used my homemade salty cultured butter for this. if you are using unsalted butter, please do add a good pinch of sea salt!
roast the toast: a now and then series devoted to pumping up the jams,
and other sweet preserves. ’cause a tigress can’t live on bread alone. duh!
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