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If you’re wondering what to serve at your next cocktail party, or heck, if you just want to start your day off with a bit of a kick, these booze-filled jams are a sweet way to not only please your guests, but your taste buds as well. These scrumptious spreads are all cooked using the same technique, so experiment with each depending on what’s available seasonally or what type of booze you prefer.

Rainer cherries in Chambord

WHAT YOU NEED

  • 3 cups cherries, pitted and halved
  • 2 cups granulated sugar
  • 1 cup water
  • 1/4 cup lemon juice
  •  3/4 cup Chambord
  • 85 g liquid pectin

WHAT YOU DO

  1. In a large pot, add the cherries, water and sugar and bring to a roiling boil for three minutes.
  2. Add the Chambord and lemon juice and cook on medium heat for 10 minutes.
  3. Remove from heat and add the pectin, stirring well.
  4. Place cherries into sterilized jars and allow to cool.
Peach, Riesling and candied ginger jam

WHAT YOU NEED

  • 4 cups peaches, diced
  • 1 1/2 cup water
  • 7 1/2 cups sugar
  • 1/2 cup lemon juice
  • 1/2 cup Riesling
  • 3/4 cup crystallized ginger, diced
  • 170 g liquid pectin

WHAT YOU DO

  1. In a large pot, add the peaches, water and sugar and bring to a roiling boil for three minutes.
  2. Next, add the ginger and cook for one minute.
  3. Add the wine and cook on medium heat for an additional 10 minutes.
  4. Finally, add the lemon juice and pectin and stir well.
  5. Turn off heat, and place peach jam into sterilized jars.
Spiced red plum and gin jam

WHAT YOU NEED

  • 4 cups red plums, diced
  • 1 cup water
  • 2 cups sugar
  • 1/2 cup gin
  • 1 star anise
  • 1 cinnamon stick

WHAT YOU DO

  1. In a large pot, add the plums, star anise, cinnamon, water, sugar and bring to a roiling boil for three minutes.
  2. Turn to medium low heat and cook for another eight to 10 minutes, or until plums start to soften.
  3. Add gin and lemon juice and stir well.
  4. Remove from heat and add the pectin, stirring well.
  5. Turn off heat, and place plum jam into sterilized jars.

Recipes created by Andrea Nicholson, owner of Killer Condiments.