Description
Silky Eggnog Spread — a spoonable holiday jam made from real eggnog, warm spices, butter, and a splash of rum. Perfect on toast, swirled into yogurt, or jarred as a festive gift.
Ingredients
Scale
- 1½ cups eggnog (homemade or store-bought)
- 1 cup granulated sugar
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp unsalted butter, cut into small pieces
- 2 tbsp dark rum (optional — adds classic depth)
- 1 (3 oz) package powdered pectin (optional — for a firmer, jam-like set)
Instructions
- Mix the thickener: In a small bowl, combine the cornstarch with about ¼ cup of the eggnog and whisk until smooth. This little slurry prevents lumps later.
- Warm the base: Pour the remaining eggnog into a medium saucepan. Stir in the sugar, cinnamon, and nutmeg. Heat gently over medium, stirring so the sugar dissolves.
- Thicken: Slowly whisk the cornstarch slurry into the simmering eggnog. Keep stirring as the mixture comes up to a gentle simmer — it should begin to thicken in roughly 5–7 minutes. Reduce the heat if it tries to boil vigorously.
- Enrich the spread: Lower the heat and stir in the butter pieces until melted and fully incorporated. Add the vanilla and, if you like, the dark rum. Let the mixture cook another minute or two so the flavors marry.
- Optional pectin step: If you want a spread that slices or holds shape, sprinkle in the powdered pectin now while whisking. Cook for an additional 1–2 minutes until you notice extra body. Skip this if you prefer a softer, custard-like texture.
- Cool and store: Remove from heat and let cool for 5–10 minutes. Pour into clean jars while still pourable, seal, and refrigerate. The jam will thicken a bit more as it chills.
Notes
- Storage
- Refrigerate up to two weeks. For longer keeping, freeze in small portions for several months. If you plan to shelf-stable can, follow tested canning guidelines — this recipe is dairy-and-egg based, so standard water-bath canning may not be appropriate without adjustments.
- Uses
- Spread on toast or biscuits, fold into whipped cream, spoon over pancakes, or use as a cookie filling. Skip the rum for a kid-friendly version and add an extra splash of vanilla instead.