Ever had that holiday feeling you wish you could just bottle up and save for later? That warm, cozy, sitting-by-the-fire feeling.
Well, I figured out how to put it in a jar.
This Creamy Eggnog Jam is like a hug for your toast. It’s simple, delicious, and I’m going to show you exactly how to make it without any fuss.
How to Make the Creamiest Eggnog Jam
This recipe is all about taking your time. Don’t rush it. The result is a smooth, rich jam that tastes just like the holidays.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 mins | 20 mins | 30 mins |
What You’ll Need
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional)
- Pinch of salt
Tools for the Job
- Medium saucepan
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Glass jars with lids
Instructions
Step 1: In your saucepan, gently warm the heavy cream, milk, nutmeg, and cinnamon over medium-low heat. Don’t let it boil.
Step 2: While the cream is warming, whisk the egg yolks and sugar together in a separate bowl until they are pale and fluffy.
Step 3: This is the most important part. Slowly pour about half of the warm cream mixture into the egg yolks while whisking constantly. This is called tempering and it stops the eggs from scrambling.
Step 4: Pour the tempered egg mixture back into the saucepan with the rest of the cream.
Step 5: Cook over low heat, stirring all the time with a spoon or spatula. Keep stirring until the mixture is thick enough to coat the back of the spoon. This usually takes about 5-8 minutes.
Step 6: Remove from the heat. Stir in the vanilla extract, rum extract (if using), and a pinch of salt.
Step 7: Pour the jam through a fine-mesh sieve into a clean bowl. This catches any tiny bits and makes it extra smooth.
Step 8: Let it cool slightly before pouring it into your jars. The jam will get thicker as it cools.
Pro Tips
- Low Heat is Your Friend: Seriously, keep the heat low. If it gets too hot, the eggs will scramble and you’ll have lumpy jam. Patience pays off here.
- Fresh Nutmeg is a Game Changer: If you can, grate your own nutmeg. The flavor is so much better than the pre-ground stuff.
- The Spoon Test: Not sure if it’s thick enough? Dip a spoon in, pull it out, and run your finger across the back. If the line holds and doesn’t run, it’s ready.
Substitutions and Fun Variations
Want to mix things up a bit? No problem. This recipe is easy to change.
| For a Twist | Add This |
|---|---|
| Spicier Kick | Pinch of Clove |
| Extra Creamy | Swirl of Butter |
| Boozy Flavor | Splash of Real Rum |
For a dairy-free version, you can try full-fat coconut milk and cream. The taste will be a little different, but still very good.
Leftovers and Storage
This is a refrigerator jam because of the eggs and cream.
Store it in an airtight jar in the fridge. It should stay fresh for up to two weeks. I like to make a few small jars to give away as gifts.
How to Serve Your Eggnog Jam
This jam is good on almost anything. It’s not just for breakfast.
| Serve On | Why it Works |
|---|---|
| Toast | Classic & Simple |
| Scones | A Perfect Tea Time Treat |
| Ice Cream | Warm Jam, Cold Cream |
| Pancakes | Holiday Breakfast |
You can also swirl it into yogurt or oatmeal. Or, just eat it with a spoon. I won’t tell anyone.
Frequently Asked Questions
Q1. My jam is lumpy. What did I do wrong?
Ans: Your heat was likely too high and the eggs started to scramble. Always use low heat and stir constantly. Pouring it through a sieve at the end will help catch most lumps.
Q2. Can I make this jam without eggs?
Ans: The egg yolks are what make this jam thick and creamy, like a custard. Without them, it would be more of a sweet, spiced sauce.
Q3. Can I use a different kind of sugar?
Ans: You can try brown sugar for a deeper, more caramel-like flavor. You can also use maple syrup, but you might need to cook it a little longer to get it to thicken.
Q4. Can I “can” this jam for the pantry?
Ans: No. Because this recipe has eggs and dairy, it is not safe for traditional water bath canning. It must be stored in the refrigerator.
Wrapping Up
There you have it. A simple way to bottle up that cozy holiday feeling.
This eggnog jam is perfect for a chilly morning or as a handmade gift for someone you care about.
Give this recipe a try. I’d love to hear how it turns out for you. Drop a comment below with your results or any questions you have
