Eggnog jam is eggnog cooked with sugar, cornstarch, cinnamon and nutmeg until it turns into a thick, spoonable spread, then finished with butter, vanilla and a little dark rum. It takes about 20 minutes, including a short cool down, and makes 1 jar, about 2 cups. Powdered pectin is optional: leave it out for a soft, custard-like spread, or add it for a jam that holds its shape on toast.
One thing to clear up, because a lot of people land here searching for creamy eggnog: this is a spread, not a drink. If you want a glass of the real thing, my spiked eggnog is the one to make.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →One Jar of Eggnog Jam, by the Numbers
- Base: 1 1/2 cups eggnog, 1 cup sugar, 2 tablespoons cornstarch
- Spice: 1/4 teaspoon each ground cinnamon and ground nutmeg, 1/2 teaspoon vanilla
- Finish: 2 tablespoons unsalted butter and 2 tablespoons dark rum (optional)
- Time on the stove: 5 to 7 minutes to thicken, 2 minutes with the butter and rum, 1 to 2 more with pectin
- Cooling: 5 to 10 minutes in the pan before jarring
- Yield: 1 jar, about 2 cups
- Keeps: about 1 week in the fridge
Which Eggnog to Buy for a Thick Spread
Use an eggnog you would happily drink, because nothing else in the pan hides its flavor. Store-bought works. Pick a full-fat carton labeled classic or original, not light. Light eggnog has less fat and more water, so it cooks up thinner and tastes mostly of sugar.
Homemade eggnog gives a richer jam and blends more smoothly, especially if you skip the pectin. Either way, check the date on the carton. The jam will not keep longer than the eggnog you made it from.
Cooking the Eggnog Base Until It Coats a Spoon
Pour the eggnog into a medium saucepan while it is still cold and whisk in the cornstarch until you cannot see a single white speck. Cold liquid matters here. Cornstarch dropped into warm eggnog forms little lumps that never dissolve.
Whisk in the sugar, cinnamon and nutmeg, then set the pan over medium heat and keep stirring. For the first few minutes nothing seems to happen. Then the froth settles, the base turns glossy, and small bubbles start to break at the edge. That bubble is what you are waiting for: cornstarch only thickens fully once it gets that hot.
After 5 to 7 minutes the base should coat the back of a spoon, and a line drawn through it with your finger should stay clear. Do not turn the heat up to hurry it. Eggnog contains egg, and a hard boil turns it grainy.
Butter, Vanilla and a Splash of Dark Rum
Lower the heat to medium-low and add the 2 tablespoons of butter in small cubes. Stir until they melt in completely. The butter rounds out the sugar and gives the spread a silkier feel on the tongue.
Stir in the vanilla and the rum, if you are using it, and cook for 2 more minutes. That short simmer takes the raw edge off the alcohol and leaves the warm, spiced flavor that makes it taste like eggnog rather than a cocktail. To skip the rum, add an extra 1/2 teaspoon vanilla or a pinch more cinnamon instead.
Eggnog Jam With Pectin vs Without
This is the one real decision in the recipe, and it depends on what the jar is for.
- Without pectin: soft and custard-like, closer to a thick eggnog filling. It swirls into whipped cream, spoons over pancakes and spreads easily on warm rolls.
- With pectin: firmer and more like a true jam. It holds a clean layer on toast, stays put in tart shells and travels better in a gift jar.
If you add it, do it right after the rum. Sprinkle the powdered pectin over the surface a little at a time while whisking hard, then cook for 1 to 2 minutes. Pectin dumped in all at once clumps into rubbery bits. You may not need the whole package, so stop once the jam holds a soft mound on the spoon. Remember it firms up a lot more as it cools.
Lumpy, Grainy or Runny Eggnog Spread: The Fixes
- Lumps: the cornstarch met warm eggnog or was not whisked in fully. Push the hot jam through a fine sieve with a spoon and it comes out smooth.
- Grainy or speckled texture: the heat was too high and the egg in the eggnog started to set. Strain it, and keep the heat at medium next time.
- Still thin after cooling: the base never reached a bubble. Return it to the pan and stir over medium heat until small bubbles appear, then hold it there for a minute.
- Too firm to spread: too much pectin. Warm it gently with a spoonful or two of eggnog and stir until it loosens.
How Long Eggnog Jam Keeps, and Why It Is Not for Canning
Let the jam cool in the pan for 5 to 10 minutes, then pour it into a clean jar while it is still warm and pourable. Seal it, let it cool, and refrigerate. Because it is made from milk, cream and eggs, plan on about 1 week in the fridge, and never past the date on the eggnog carton.
This is a fridge jam. Dairy and egg spreads are not safe for water bath canning, so do not try to make it shelf-stable. If you give it as a gift, tie on a tag that says keep refrigerated.
For longer storage, freeze it in small jars and thaw one at a time in the fridge, for up to 2 months. Cornstarch can weep a little after freezing, so whisk the thawed jam smooth before you use it.
Where to Use a Jar of Eggnog Jam
The pectin-set version is the one for toast, warm rolls, and filling eggnog thumbprint cookies. It also layers well with blackberry jam in a tart crust, where the sharp berry sits against the mellow spice.
The soft version is better for spooning. Try it over Christmas pancakes or eggnog French toast, or thin it with a spoonful of warm milk and drizzle it over cinnamon rolls. Folded into softly whipped cream, a few spoonfuls make a quick eggnog cream for eggnog cheesecake bars.
On a Christmas breakfast table it sits well next to a jar of maple butter. For a gift box, pair a small jar with a few squares of eggnog fudge, and add the keep refrigerated tag.
Short Answers on Eggnog Spread
Is eggnog jam the same as eggnog jelly?
Not quite. Eggnog jelly is usually set with gelatin and sliced or spooned like a dessert. Eggnog jam is thickened with cornstarch, and optionally pectin, so it spreads.
Can I use eggnog jam as a filling for cakes or pastries?
Yes. Use the pectin version between cake layers or in tart shells, and the soft version for swirling into whipped cream or cheesecake batter.
Can I make eggnog jam without rum?
Yes. The rum is optional. Leave it out and add an extra 1/2 teaspoon vanilla or a pinch more cinnamon.
Can I can eggnog jam?
No. It contains dairy and eggs, so it is not safe for water bath canning. Keep it in the fridge for about a week or freeze it.
Creamy Eggnog Recipe
This eggnog jam is a creamy eggnog spread made with eggnog, sugar, cornstarch, cinnamon, nutmeg, butter, vanilla and an optional splash of dark rum. It cooks on the stove in about 10 minutes, cools for 5 to 10, and makes 1 jar, about 2 cups, thick enough to spread like jam. Whisk the cornstarch into cold eggnog and keep the heat at medium until small bubbles appear, so it thickens smoothly without turning grainy. Spread it on toast, use it as an eggnog filling for thumbprint cookies or tart shells, spoon it over pancakes and French toast, or fold it into whipped cream. Add the optional powdered pectin for a firmer jam, or skip it for a soft spread. Keep it in the fridge for about 1 week.
Ingredients
- 1 ½ cups eggnog (store-bought or homemade)
- 1 cup sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons dark rum (optional, but recommended for a true eggnog flavor)
- 1 package (3 oz) powdered pectin (optional, if you prefer a thicker jam)
Instructions
- Prepare the Eggnog Base
In a medium saucepan, pour the eggnog and whisk in the cornstarch until fully dissolved. Stir in the sugar, cinnamon, and nutmeg. Heat the mixture over medium heat, stirring constantly, until it begins to simmer and thicken slightly. This process usually takes about 5-7 minutes. - Add Butter and Flavoring
Once the eggnog mixture has thickened, lower the heat to medium-low and add the butter, stirring until it melts and incorporates fully. Stir in the vanilla extract and dark rum (if using). Continue to cook for another 2 minutes, allowing the flavors to meld. - Thicken the Jam
If you'd like a firmer jam consistency, now is the time to add the powdered pectin. Sprinkle the pectin into the eggnog mixture, whisking continuously to avoid clumps. Allow the jam to cook for another 1-2 minutes, just until it thickens further. If you prefer a looser, more custard-like spread, you can skip the pectin step. - Cool and Jar the Jam
Remove the saucepan from heat and let the eggnog jam cool for 5-10 minutes. It will continue to thicken as it cools. Once it has cooled slightly, pour the jam into sterilized jars. Seal tightly and refrigerate.
Notes
Whisk the cornstarch into the eggnog while it is cold to avoid lumps. Keep the heat at medium; a hard boil can make the egg in the eggnog grainy, and a fine sieve fixes it. The base must reach a gentle bubble to thicken fully. If you use pectin, sprinkle it in gradually while whisking and stop once the jam is as thick as you like; it firms up more as it cools. No rum? Add an extra 1/2 teaspoon vanilla. Store in a sealed jar in the fridge for about 1 week, never past the eggnog carton date, or freeze up to 2 months and whisk smooth after thawing. This is a fridge jam: it is not safe for water bath canning.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 1597Total Fat 39gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 13gCholesterol 286mgSodium 313mgCarbohydrates 292gFiber 5gSugar 231gProtein 18g
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
I thought you weren’t supposed to can corn starch?
Great question, Heather and you’re right to bring it up. Cornstarch isn’t recommended for pressure canning because it can affect heat distribution and safety. But in this recipe, the eggnog jam is meant to be refrigerated, not shelf-stable canned. The cornstarch works fine for thickening here since it’s stored cold and used within a couple weeks. I’ll make that note more obvious in the post to avoid any confusion, thank you for catching that!
Bonjour merci pour le partage pourriez vous avoir la gentillesse de nous préciser la contenance en ml ou poids de votre masure en tasse merci cordialement Luce
Hi Luce 😊
A US cup holds 240 ml. Here’s each ingredient in metric:
• Eggnog 1½ cups – 360 ml
• Sugar 1 cup – ≈ 200 g
• Cornstarch 2 Tbsp – ≈ 16 g
• Vanilla ½ tsp – 2.5 ml
• Cinnamon ¼ tsp – ≈ 0.5 g
• Nutmeg ¼ tsp – ≈ 0.5 g
• Butter 2 Tbsp – 28 g
• Dark rum 2 Tbsp – 30 ml
• Powdered pectin 3 oz – ≈ 85 g
Is there a way to make it shelf stable? I’d love to make this ahead of time and give as part of my gift baskets for my employees. Unfortunately, I can’t store that much in my fridge! And 2 weeks is a really short window.
That’s a great idea for a gift, but this recipe isn’t safe to make shelf stable since it contains eggnog and butter. It really does need refrigeration, and the two‑week window is about the max for freshness. If you’d like something that stores longer for gift baskets, you might want to try a traditional fruit jam or a spiced jelly, since those can be canned and kept at room temperature for months. Here’s a recipe for blueberry jam that works well for that.
do you think one could water can this for shelf stable storage?
Megan, this question comes up a lot with dairy-based spreads. 😊
This mixture sits in a low-acid zone, and that creates a real safety issue for water canning. I have tested dairy recipes in the past, and every extension source I worked with treated milk, eggs, butter, and thickeners as unsafe for water baths. The heat in a water bath cannot reach the level needed to keep it stable on a shelf.
My own batches stay in the refrigerator. They hold their texture and flavor well for a solid week. The freezer also treats it kindly, and I lean on that option any time I want to make it ahead for gifts. Freezing gives me the closest result to a fresh batch without any safety concerns.
Hi! Excited to try this! Do you think it would work as a center in thumbprint cookies? Would you add the pectin for this? Could you bake it with the cookies and still have it hold up? Thank you!
You can use it as a thumbprint filling. I would skip the pectin for that, since the spread thickens on its own once it cools. Bake the cookies first, then spoon the filling in while they’re still warm. If you bake the filling with the cookies, it can bubble and lose that smooth look, so adding it after gives you a cleaner finish and the right texture 😊.