Blueberry Jam with Vanilla Recipe
This Blueberry Jam with Vanilla is a luscious, homemade preserve bursting with fresh blueberry flavor, balanced by the tang of lemon juice and balsamic vinegar, and enriched with the warm, aromatic notes of vanilla. Crafted over three days with a slow, careful cooking process, this jam achieves a perfect texture and depth of taste, ideal for spreading on toast, dolloping on yogurt, or enhancing desserts.
- Prep Time: 10 minutes (Day One preparation only)
- Cook Time: Approximately 2.5 hours total active cooking over three days
- Total Time: 3 days (including overnight refrigeration and cooling times)
- Yield: About 3 half-pint jars (approximately 1.5 cups per jar, total ~4.5 cups of jam) 1x
- Category: Jam
- Method: Stovetop
- Cuisine: American
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 freshly squeezed lemon juice (43 grams / 3 tablespoons)
- 0.5 oz balsamic vinegar (14 ml / 1 tablespoon)
- 1/2 vanilla bean, split and scraped (or substitute 1 teaspoon vanilla extract at the end of cooking)
Instructions
- Day One Preparation: In a medium-sized, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, balsamic vinegar, and the scraped seeds plus pod of the half vanilla bean (if using). Using a potato masher or similar tool, partially crush the berries to start releasing their juices. Cover the pan and refrigerate it overnight to macerate.
- Day Two Heating and Mashing: Remove the cover and place the pot over low heat. Slowly warm the mixture for about an hour until it is nicely heated through. As the berries soften, mash them more completely using your masher. Then bring the mixture to a high simmer, remove from heat, and allow it to cool to a warm temperature. Cover the pot again and refrigerate overnight.
- Day Three Boiling and Finishing: Uncover the pot and heat the jam over medium to medium-high heat while stirring frequently. Bring it to a rolling boil and continue boiling while stirring almost constantly until the mixture reaches 223°F (106°C), the setting temperature for jam. Remove from heat, discard the vanilla bean pod or stir in 1 teaspoon of good-quality vanilla extract if you didn’t use a bean. Ladle the hot jam into clean jars, seal with lids, and invert the jars until they reach room temperature. Once cooled, turn the jars upright. If you prefer, skip quick canning by letting the jam cool completely before covering and refrigerate for up to 3 months.
Notes
- Using a heavy-bottomed saucepan helps prevent scorching during the long cooking process.
- Crushing the berries gradually releases more juice and helps the sugar dissolve.
- Slowly heating and cooling the jam over three days helps develop deeper flavors and a better texture.
- Testing the jam’s set temperature with a candy thermometer ensures it gels perfectly.
- Vanilla bean adds a more complex flavor than extract, but extract is a good substitute if unavailable.
- For longer shelf life, use proper canning jars and follow sterilizing guidelines.
- Refrigerate opened jam and consume within 3 months for best quality.
Keywords: blueberry jam, homemade jam, vanilla blueberry jam, fruit preserves, stovetop jam, easy blueberry jam recipe
Find it online: https://miarosetti.com/blueberry-jam-with-vanilla-recipe/
