Anyone else use liqueur in jams?
I started making jams last year, and after sampling some wine & berry jams at a farmers market started adding some very reduced wine or liqueur to most of my fruit jams to develop flavors. Does anyone else do something similar? Just wondering what combos are good or interesting. Have been very happy with my results so far, and the liqueur is not overpowering at all. I generally do a lowish sugar with Pomona's pectin.
I have done:
Peach Chardonnay (with a little bit of Chambord too)
Fig Butter with Tuaca
Mixed Berry Moscato
Plum with Plum Wine