PROSCIUTTO ARUGULA JAM SANDWICHES

BLUEBERRY-BLACKBERRY JAM

1 (750-ml) bottle Pinot Noir wine

6 cups granulated sugar

2 tsp lemon zest, plus 2 tablespoon fresh lemon juice, divided

1 tsp ground cardamom

2 cups fresh blackberries

6 cups fresh blueberries

1 (1 3/4-ounce) package powdered fruit pectin (such as Sure-Jell)

Bring wine, sugar, lemon zest, and cardamom to a boil in a large Dutch oven over medium-high.

Once boiling, Cook, stirring occasionally, until reduced by half, ~ 30 minutes.

Then add berries, and cook, stirring occasionally, until they begin to burst, ~ 6 minutes.

Finally stir in pectin, and cook, stirring often, until mixture is thick and syrupy, ~ 20 minutes.

Stir in lemon juice.

Remove from heat, and let cool to room temperature, about 1 hour.

Transfer jam to an airtight container(s) like Ball jars, and refrigerate 8 hours before serving.

*Jam can be kept for about 2 weeks in the fridge or 3-4 months in the freezer.

PROSCIUTTO ARUGULA JAM SANDWICHES

3 ounces goat cheese

1/4 cup unsalted butter (2 oz), softened

1 (~ 20″) baguette

5 -8 oz thinly sliced prosciutto

1/3 cup Blackberry Blueberry Jam

Arugula

Combine cheese and butter in bowl of a food processor.

Pulse until smooth.

(Goat cheese butter may be covered and set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)

Cut baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto.

Top the prosciutto with a scattering of arugula.

Then spread the second cut side of the baguette with jam, and place on top of other half.

Cut baguette into even pieces, and serve.

I think I may have a new favorite sandwich! It’s just packed with flavor from the salty prosciutto, the peppery taste of arugula and the fabulous JAM! Hope you like it as much as I do!!!

And…the next day for breakfast we enjoyed the jam on sourdough muffins:

Categories: Entrees
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