Jackson-Triggs Wine Jams

Total Time


  • 6 ripe local peaches, peeled and diced
  • 1 cup red onion diced
  • 2 cloves garlic, minved
  • 1 small bunch fresh thyme, picked from stems and chopped
  • 1/4 cup honey
  • 1 cup Jackson-Triggs 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

Merlot and Blueberry Jam

  • 6 cups wild Blueberries
  • 1  1/2 cups Jackson -Triggs Reserve Merlot
  • 1 cup sugar
  • 2 tsp vanilla extract or 1 vanilla beab, seeds scrapped
  • 2 tbsp cornstarch
  • 2 tbsp water


Place a medium pot over medium heat and add in two tbsp of olive oil. when the pot is hot, add the onions and garlic. Cook while stirring until tender (roughly 3-5 minutes). Next add in the peaches, honey, Sauvignon Blanc and water. gently simmer for 15 minutes or until the peaches are tender.

Mix together the corn starch and cold water until it forms a smooth paste. Whisk in lime juice, chopped thyme and corn starch mixture and continue to simmer for an additional 5 minutes. Season with salt and pepper.

How can you enjoy this savoury peach jam?

Add some jalapeño and serve cold a top freshly shucked oysters and pair with sparkling wine.

Turn into a salsa and serve with fish tacos.

Bake a wheel of Brie and remove the top rind, then add the peach jam while it’s still hot. pair with Jackson- Triggs Reserve Riesling.

Merlot and Blueberry Jam

Wash the blueberries in cold water and be sure all stems are removed. Place a large pot over medium heat and ad Merlot, sugar and vanilla. Bring to simmer and add blueberries. Cook until the berries just begin to burst ( roughly 15 minutes)

Mix cornstarch with cold water into a paste in a small bowl. Pour into the simmering berries and stir immediately.

Continue to cook for an additional 5 minutes, then pour into prepared (sterilized jars).

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