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Blueberry Bourbon Pecan Jam

Blueberries bursting with flavor are married with pecans, raisins, cinnamon and a splash of bourbon, creating a jam that is sure to become your favorite. Not only is this jam a wonderful treat for breakfast on toast, pancakes & waffles, it is great as an ice-cream topper and as a finishing sauce for pork & poultry. Gluten Free

Ingredients: Sugar, Blueberries, Water, Raisins, Apple Juice Concentrate, Bourbon Whiskey, Pecans, Pectin, Citric Acid and Spice.

Blueberry Bourbon Pecan Jam 11oz Jar.



For the base

2 cups all purpose flour

1/3 cup granulated sugar

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

3/4 cup unsalted butter (1-1/2 sticks) chilled and cut into small pieces

3 tablespoons milk

1 teaspoon almond extract

1-1/2 cups Verbena Blueberry Bourbon Pecan Jam

For the crumble topping

1-1/2 cups all purpose flour

1/2 cup light brown sugar , lightly-packed

1/4 cup granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cardamom (optional)*

1/2 cup rolled oats (not quick-cooking)

3/4 cup unsalted butter (1-1/2 sticks), chilled and cut into small pieces

powdered sugar for dusting (optional)


Preheat oven to 375 degrees F with rack in middle position. Line a 13x9x2-inch baking pan with parchment paper with a 2-inch overhang on the long sides. Lightly coat parchment with cooking spray.

Make the base

In a large bowl, whisk together flour, sugar, kosher salt, and baking powder. Using a pastry blender, a fork, or two knives, cut butter into flour mixture until it appears sandy and forms fine crumbs.

In a small measuring cup, stir together milk and almond extract. Pour over the flour mixture and combine until moistened throughout. Mixture will remain crumbly. For a tender shortbread base, don’t overwork dough.

Press dough into the prepared baking pan in an even layer. Bake 12-15 minutes, until center is just set and edges are just beginning to turn light brown. Remove from oven to assemble bars and leave the oven on.

Make the oat crumble topping

While the base is baking, whisk together flour, light brown and granulated sugars, salt, baking powder, cinnamon, cardamom (if using), and oats. Using the same process as you did for the crust, cut butter into the flour mixture until crumbly.

Assemble the bars

Spread preserves over hot crust layer. Sprinkle crumble topping in an even layer over preserves (the crumble layer will be thick).

Return to oven and bake 25-30 minutes, until crumble topping is light golden brown. Let stand at room temperature in the baking pan until completely cooled.

Dust with powdered sugar, slice into bars, and serve.

Blueberry Bourbon Pecan Jam

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