Rosé is My Jam: rosé jam recipe
We love taking a classic and giving it our own twist, like this take on homemade jam and fresh-from-the-oven popovers from our very own social media maven, Claire.
Growing up, breakfast was my favorite meal. Waking up on a weekend to the smell of something cooking downstairs holds a great deal of nostalgia. As an adult, I inherited my mom’s love of cooking, and I enjoy slowing down in the evening to cook or bake something satisfying and delicious, while enjoying a glass of wine, of course. Recently, my mom visited me for a long-weekend, and together, we transformed my favorite childhood breakfast into this adult version. So today, we’re pairing a light and lovely homemade jam kissed with rosé of pinot noir and fluffy popovers.
MAMA'S ROSÉ JAM RECIPE
- 3 ½ cups BOXT Profile Nine, our delightful rosé of pinot noir
- ½ cup fresh lemon juice
- 2 ounce package dry pectin
- 4 ½ cups white sugar
- ½ cup fresh strawberry puree
- Combine wine, lemon juice and pectin in a large saucepan. Bring to a boil, stirring frequently.
- Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2-piece lids.
- Process for 5 minutes in a boiling water bath.
- Let cool, and enjoy!
1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
- Preheat the oven to 450 degrees. Lightly grease and flour a popover tin.
- In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter.
- Pour wet ingredients over the flour mixture, and fold until just blended.
- Fill the popover cups two-thirds to three-quarters full.
- Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes (35 minutes total).
- Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Once the jam cools and sets, you’ll need something to put it on. This is where the popovers come in. These delicious baked goods were served in my house for breakfast, and filled with butter and fruit jam as soon as they came out of the oven. Since we’re making the adult-version, I recommend swapping fruit jam for the rosé jam, pairing it with a glass of Profile Nine, and serving them for dessert. A perfect end to a date night!
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