Blueberry Vanilla Jam Recipe
This Blueberry Jam with Vanilla is a luscious homemade preserve made from fresh blueberries, sweetened with sugar and balanced with lemon juice and a touch of balsamic vinegar. Infused with fragrant vanilla, this jam is perfect for spreading on toast, swirling into yogurt, or adding to desserts. The slow cooking process over three days develops deep flavors and a perfect jam consistency without the need for pectin.
- Prep Time: 15 minutes (plus refrigeration overnight)
- Cook Time: Approximately 1.5 hours total over 3 days
- Total Time: 3 days (including refrigeration times)
- Yield: Approximately 2 to 2.5 cups of blueberry jam 1x
- Category: Preserves and Jams
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Jam Ingredients
- 2 dry pints blueberries (20 oz/567 grams/roughly 4 cups)
- 16 oz sugar (454 grams/2 slightly generous cups)
- 1.5 oz lemon juice (freshly squeezed, 43 grams/3 Tablespoons)
- 0.5 oz balsamic vinegar (14 ml/1 Tablespoon)
- 1/2 vanilla bean (split and scraped; substitute 1 teaspoon vanilla extract at the end of cooking)
Instructions
- Day One Preparation: In a medium-sized, heavy-bottomed saucepan, combine blueberries, sugar, lemon juice, balsamic vinegar, and the split and scraped vanilla bean. Use a potato masher or a similar tool to partially crush the berries to start releasing their juices. Cover the pan and place it in the refrigerator overnight to macerate and infuse flavors.
- Day Two Heating and Mashing: Remove the cover and place the pan over low heat for about an hour, allowing the mixture to gradually warm until it is very hot. As the berries soften, mash them more thoroughly with your masher or other implement to break them down further. Bring the mixture to a high simmer, then remove it from heat and allow it to cool until warm. Cover and refrigerate overnight again to deepen the flavor.
- Day Three Cooking and Finishing: Uncover the pot and heat the mixture over medium to medium-high heat, stirring frequently. Bring it to a full boil and continue boiling while stirring almost constantly until the jam reaches 223°F (106°C) to achieve the proper set point. Remove the pot from heat, discard the vanilla bean pod or stir in 1 teaspoon of good quality vanilla extract if using the substitute. Ladle the jam into clean jars, seal with lids, and invert the jars until the jam cools to room temperature to create a quick seal. Alternatively, let the jam cool, cover, and refrigerate for up to 3 months without canning.
Notes
- Using a heavy-bottomed saucepan helps prevent the jam from scorching during the slow cooking process.
- The balsamic vinegar adds a subtle depth and complexity to the flavor profile.
- If you prefer, you can substitute vanilla extract for the vanilla bean by adding it at the end of cooking.
- The method involves slow heating and refrigeration over multiple days to develop flavor and texture without added pectin.
- Ensure jars and lids are sterilized to maximize shelf life if you choose to quick can.
- The jam should be stored in the refrigerator and consumed within 3 months for best quality.
Keywords: blueberry jam, homemade jam, vanilla jam, fruit preserves, blueberry recipe, easy jam, stovetop jam
Find it online: https://servedbynora.com/blueberry-vanilla-jam-recipe/
