Honey Jack Jars are fruits swimming in Jack Daniel’s Tennessee Whiskey or Jack’s Tennessee Honey. They’re easy to make and don’t require canning. Just fill your jars, give them a few days in the refrigerator, and see what happens. I’ll use any of these over ice cream or pound cake, and I keep the Jack Cherries handy by the bar.
Here’s What You Need
Canning jars (pint and quart size are the most useful sizes)
Jack Daniel’s Tennessee Whiskey, Jack Daniel’s Tennessee Honey, or Gentleman Jack Rare Tennessee Whiskey
Your choice of dried, fresh, or canned fruit
Try Some of My Favorites
Tennessee Honey Apricots—Canned apricots are quite tasty in this application if you can’t find fresh. Pack a canning jar with the fruit and pour in the Tennessee Honey.
Cinnamon Prunes in Gentleman Jack—Add a cinnamon stick to the jar. I like to use those bite-size prunes for easy serving. Cover with Gentleman Jack.
Jack Cherries—A small jar of maraschino cherries macerating in Jack makes a great gift for any classic cocktail lover. Canned cherries, dried, or fresh cherries soaked in Jack are delicious as well.
Honey Raisins—Pack a jar with golden raisins and cover with Tennessee Honey.
Honey Figs—Pack a jar with canned, dried, or fresh figs and cover with Tennessee Honey. Serve these on a fancy cheese tray.
Tennessee Honey Onion Marmalade
Makes about 1 ½ cups
You’ll wonder how you lived without this savory sweet marmalade after you try it. I like it with pork, on a ham biscuit, on a cheeseburger, and even blended with cream cheese for a quick appetizer. The important thing to remember when making onion marmalade is that, like whiskey making, you cannot rush the process. Cook the onions in the bacon drippings low and slow. You can keep it in the refrigerator for a couple of weeks or go ahead and freeze it.
4 large onions, cut into thin slivers (about 5 cups)
¼ cup bacon drippings
½ cup sugar
¼ cup Jack Daniel’s Tennessee Honey
¼ cup cider vinegar About
½ teaspoon of salt
Black pepper to taste
Cook the onions in the bacon drippings in a large heavy pot with a lid over medium-low heat for 30 minutes, stirring frequently. Keep the pot partially covered while the onions cook slowly. Gently melt the onions and do not allow them to brown quickly (or burn). Remove the lid and stir in the sugar, Tennessee Honey, and vinegar. Cook over medium to medium-low heat, maintaining a gentle simmer until the juices have thickened and the onions are very soft and a rich amber color, about 20 minutes. Season with salt and pepper. Keep refrigerated, but serve at room temperature.
Bobo Brittle—Pork Rind Brittle and Corn Nut Brittle
Makes about 25 pieces
Who decreed the peanut to be the only crunchy ingredient permitted in a batch of brittle? Here’s a brittle breakthrough for you—try making brittle with two of our other favorite salty Southern snacks—pork rinds and corn nuts. I also love a brittle made with a combination of pork rinds and peanuts. Just add a cup of raw peanuts to the recipe. These unusual brittles dress down for tailgates and crash fancy cocktail parties with the best of them. No matter the crowd or the occasion, pork rind and corn nut brittles will have them at “hello.”
½ cup corn syrup
½ cup water
2 tablespoons butter
½ teaspoon salt
½ teaspoon baking soda
3 cups coarsely crushed pork rinds (regular, or hot and spicy) or 2 generous cups corn nuts
Line a rimmed baking sheet with foil and lightly coat the foil with cooking spray. Combine the sugar, corn syrup, and water in a medium saucepan. Bring to a boil. Boil on medium-high heat without stirring until the mixture turns a golden brown, about 15 minutes. Remove from the heat and quickly stir in the butter, salt, and baking soda. Stir rapidly to blend well. Stir in the pork rinds or corn nuts. Quickly pour the mixture onto the foiled baking sheet and spread it evenly with a greased spatula. Cool completely. Break the brittle into pieces. Store in an airtight container at room temperature.