Booze in Jars

When people see my canning storage at work, they often ask questions about why I have mostly empty bottles of rum, tequila, and brandy. What kind of canning workshops am I running?! I usually begin my response with some kind of joke about where all the booze went. Then, I give the real answer. Part of what I try to do at the canning workshops is try interesting, unique, and fun recipes that deviate a bit from the norm. The “norm” is usually just a recipe I’ve made or tried before—it is very subjective.

Some of these exciting recipes we have already tried include: Strawberry Kiwi Margarita Jam, Champagne Blush Jelly, and Brandied Apple Rings. All of these products turned out great and many people enjoyed making them. The bit of zest or “oomph” make these recipes turn into nice gifts.

I have found a few more recipes that I’d like to try soon and they may put a bit of pep in your step. These new recipes include: Kiwi Daiquiri Jam, Rhubarb Chardonnay Jam, Peach Rum Sauce, and Blackberries in Framboise. Don’t they sound amazing!

Now, I’m not saying that alcohol is the only way to add something interesting to your recipe. There is also a recipe with coffee that sounds wonderful—Black Cherry Espresso Jam. YUM!

Has anyone tried these recipes? What was your favorite? Which one would you be most likely to try? If you try one of these be sure to let me know in the comments! All recipes were found at freshpreserving.com/recipes.

As always: Happy Canning!