Blueberry Bourbon Pecan Jam

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SKU 619360090936

Discover the exquisite fusion of ripe blueberries bursting with flavor, artfully combined with crunchy pecans, sweet raisins, warm cinnamon, and a subtle infusion of bourbon, crafting a jam that promises to be a cherished favorite in your pantry. Whether spread generously over morning toast, drizzled atop fluffy pancakes, or infused into golden waffles, this delectable jam transforms breakfast into a culinary delight. But its versatility extends beyond the breakfast table; indulge your sweet tooth by using it as a decadent topping for creamy ice cream, adding a burst of fruity goodness with every spoonful. Elevate savory dishes to new heights by using this jam as a gourmet finishing sauce, imparting a hint of sweetness and depth of flavor to succulent pork or tender poultry. Embrace the versatility and culinary creativity this jam brings to your kitchen, making every meal a memorable indulgence.

Net Wt. 11oz (311g) 

Ingredients: Sugar, Blueberries, Water, Raisin Paste, Apple Juice Concentrate, Bourbon (80 proof), Pecans, Pectin, Cinnamon.

Contains: Pecans (Tree Nuts)

Recipe: Blueberry Bourbon Pecan Jam Pork Roast



2 3½ pound boneless pork loin roasts, tied to hold shape (7 lb. total)
½ jar Terrapin Ridge Farms Blueberry Bourbon Pecan Jam
2 garlic cloves, finely grated
Kosher salt
Chicken broth for deglazing


Preheat the oven to 400°F.

Rub the pork loins all over with the olive oil and garlic and season generously with salt.

Set in a large cast iron skillet and pour the chicken stock around the pork. Roast the pork loins, basting occasionally, for 1 hour.

Remove the pork from the oven and brush all over with ½ cup of the blueberry jam. Return the pork to the oven and roast for 10 to 20 minutes more, or until a meat thermometer inserted in the thickest part of the loin registers 140-145°F.

Remove the skillet from the oven. Transfer the pork to a carving board and loosely cover with foil. Let rest for at least 20 minutes.

Meanwhile, place the skillet on the stovetop and add the remaining cup of chicken stock.
Cook over moderately-high heat, scraping up any browned bits on the bottom of the pan. Add the remaining cup of jam and cook, stirring occasionally, until you have a pan sauce thick enough to coat the back of a spoon.

Carve the roasts and arrange on a platter. Drizzle with the blueberry-bourbon pan sauce and serve right away!