It's a big one—so go all out this Canada Day, start planning your menu and raise a glass to our home and native land

This year marks Canada’s 150th birthday, so there’s a lot to celebrate. Chef Tim Mackiddie from Jackson-Triggs Estate Winery has prepared three jam recipes to infuse Canadian flavours into your festivities. These jams are perfect as they are with cheese and charcuterie, or as a complement to enhance the flavours of your favourite dishes.


 

1. Merlot and Wild Blueberry Jam

Blueberry JamINGREDIENTS

  • 6 cups wild blueberries
  • 1½ cups Merlot
  • 1 cup sugar
  • 2 tsp vanilla extract or 1 vanilla bean, seeds scraped
  • 2 tbsp cornstarch
  • 2 tbsp water

INSTRUCTIONS

  1. Wash the blueberries in cold water and be sure all stems are removed.
  2. Place a large pot over medium-high heat and add Merlot, sugar and vanilla.
  3. Bring to a simmer then add in the blueberries. Cook until the berries just begin to burst (this will take roughly 15 minutes).
  4. Mix cornstarch with cold water into a smooth paste in a small bowl. Pour into the simmering berries and stir immediately.
  5. Continue to cook for an additional 5 minutes, then pour into prepared (sterilized) jam jars.

 SUGGESTED SERVING TIPS

  • Serve alongside charcuterie and cheese and pair with sparkling wine.
  • Add a dollop into a rich tomato-based ragù for some unexpected sweetness.
  • Take your favourite vinaigrette and add a teaspoon of jam, serve with goat cheese and tender greens for a summer salad and pair with Pinot Noir.
  • Marinade light meat like pork with fresh herbs, blueberry jam and red wine, then pair with rosé.
  • Serve warm over pancakes or waffles.

Makes roughly 4 cups.

 

2. Sparkling Maple Bacon Jam

Jackson-Triggs Sparkling Maple Bacon JamINGREDIENTS

  • 1 lb sliced bacon, cut into 1 cm strips
  • 1 lb fresh tomatoes, diced
  • 2 onions, diced
  • 4 cloves of garlic, minced
  • ¾ cup sparkling wine
  • ½ cup vinegar
  • ¾ cup maple syrup
  • ¼ cup Worcestershire sauce
  • 4 tbsp powdered fruit pectin
  • 3 tbsp smoked paprika
  • 2 tsp four spice (optional)
  • Salt and pepper to taste

INSTRUCTIONS

  1. Heat a large saucepan over medium-high heat. When hot, add in the diced bacon and cook until very crispy. Remove the bacon and allow to cool on paper towel.
  2. Strain off all fat that remains in the pan and pour ir into a medium pot.
  3. Heat a medium sauce pot over medium heat; add in the reserved bacon fat then the onions and garlic. Cook until just soft (roughly 3-5 minutes).
  4. Next add in the tomato, wine, vinegar, maple syrup and Worcestershire sauce.
  5. Bring to a simmer, then turn heat to low and simmer until the tomatoes just begin to break down (roughly 10-15 minutes).
  6. Stir through the fruit pectin, smoked paprika and crisped bacon.
  7. Turn the heat to high and bring to a boil while continuing to stir. Allow to boil for 1-2 minutes
  8. To finish, season with salt, pepper and four spice (if using).

SUGGESTED SERVING TIPS

  • Serve with a grilled cheese sandwich and pair with Pinot Noir.
  • Serve on a Canadian AAA grade beef burger with a full-bodied red like Shiraz or Meritage.
  • Try it with rich mac and cheese with Canadian bacon and pair with Pinot Noir.

Makes roughly 6 cups.

 

3. Savoury Sauvignon Blanc and Peach Jam

Jackson-Triggs Savoury Sauvignon Blanc and Peach JamINGREDIENTS

  • 6 ripe local peaches, peeled and diced
  • 1 cup red onion, diced
  • 2 cloves garlic, minced
  • 1 small bunch of fresh thyme, picked from stems and chopped
  • ¼ cup honey
  • 1 cup Sauvignon Blanc
  • 1 cup water
  • 2 limes, juiced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp corn starch
  • 2 tbsp cold water

INSTRUCTIONS

  1. Place a medium pot over medium heat and add in 2 tbsp of olive oil.
  2. When the pot is hot, add the onions and garlic. Cook while stirring until tender (roughly 3-5 minutes).
  3. Next add in peaches, honey, Sauvignon Blanc and water.
  4. Gently simmer for 15 minutes or until the peaches are just tender.
  5. Mix together the corn starch and cold water until it forms a smooth paste.
  6. Whisk in lime juice, chopped thyme and corn starch mixture.
  7. Continue to simmer for an additional 5 minutes.
  8. Season with salt and pepper.

SUGGESTED SERVING TIPS

  • Add some jalapeño and serve cold atop freshly shucked oysters and pair with sparkling wine.
  • Turn it into a salsa and serve on a fish taco.
  • Combine with oil and vinegar for a dressed-up drizzle on your chicken salad.
  • Bake a wheel of Brie and remove the top rind, then add peach jam while it’s still hot. Pair with Riesling.

Make roughly 6 cups.