Why You’ll Love This Recipe
This jam strikes the perfect balance between sweet and tangy, enhanced by a subtle vanilla note that adds depth and richness. It’s easy to make with simple ingredients, uses fresh blueberries, and has a wonderfully smooth yet slightly chunky texture. Plus, homemade jam lets you control the sweetness and skip preservatives.
Ingredients
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4 cups fresh blueberries
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1 1/2 cups granulated sugar
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract or 1 vanilla bean (split and scraped)
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1 package (1.75 oz) fruit pectin (optional, for thicker jam)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare Blueberries:
Rinse blueberries and crush them slightly with a potato masher or fork in a large saucepan. -
Cook Fruit:
Add sugar and lemon juice to the blueberries.
If using vanilla bean, add seeds and pod now.
Stir well and bring to a boil over medium-high heat, stirring frequently. -
Add Pectin (if using):
Stir in fruit pectin according to package instructions.
Boil for 1-2 minutes until the jam thickens. -
Add Vanilla Extract:
If using vanilla extract instead of bean, stir it in after removing from heat. -
Test Jam Consistency:
Place a small spoonful on a chilled plate and let it cool.
If it wrinkles when pushed, it’s ready. If not, cook a bit longer and test again. -
Jar and Cool:
Remove vanilla bean pod if used.
Pour jam into sterilized jars, leaving 1/4 inch headspace.
Let cool to room temperature, then refrigerate or process for longer storage.
Servings and Timing
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Makes about 3 cups
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Variations
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Spiced: Add a cinnamon stick or a pinch of ground ginger while cooking.
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Mixed Berry: Combine blueberries with raspberries or strawberries.
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No Pectin: Cook longer for natural thickening or add chia seeds.
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Sweetener Swap: Use honey or maple syrup instead of sugar.
Storage/Reheating
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Storage: Store jam in sterilized jars in the refrigerator for up to 3 weeks.
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Freezing: Freeze jam in airtight containers for up to 6 months.
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Reheating: Warm gently before use if desired.
FAQs
Can I use frozen blueberries?
Yes, thaw before cooking and increase cooking time slightly.
Is pectin necessary?
No, but it helps achieve a firmer set.
How do I sterilize jars?
Boil jars and lids in water for 10 minutes before filling.
Can I reduce sugar?
Yes, but the jam may be less firm and have shorter shelf life.
How long does homemade jam last?
Refrigerated, up to 3 weeks; frozen, up to 6 months.
Can I use artificial sweeteners?
Not recommended as they don’t gel like sugar.
Can I can this jam for shelf storage?
Yes, follow proper water bath canning procedures.
How do I fix runny jam?
Cook longer or add more pectin.
Can I add lemon zest?
Yes, for extra brightness and flavor.
How thick should blueberry jam be?
It should be spreadable but not runny, thick enough to hold its shape.
Conclusion
Blueberry Jam with Vanilla is a deliciously sweet and aromatic preserve that elevates fresh blueberries with a hint of warm vanilla. Easy to make and endlessly versatile, this homemade jam is perfect for enjoying the taste of summer any time of year
Blueberry Jam with Vanilla
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 cups
- Category: Jams
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Description
Blueberry Jam with Vanilla is a luscious homemade preserve that blends fresh blueberries with the warm aroma of vanilla. Sweet, tangy, and perfectly textured, this jam is ideal for spreading on toast, stirring into yogurt, or using in desserts. Easy to make and preservative-free, it lets you enjoy the taste of summer year-round.
Ingredients
-
4 cups fresh blueberries
-
1 1/2 cups granulated sugar
-
2 tablespoons fresh lemon juice
-
1 teaspoon vanilla extract or 1 vanilla bean (split and scraped)
- 1 package (1.75 oz) fruit pectin (optional, for thicker jam)
Instructions
-
Prepare Blueberries: Rinse blueberries and lightly crush with a potato masher or fork in a large saucepan.
-
Cook Fruit: Add sugar and lemon juice. If using a vanilla bean, add seeds and pod now. Stir and bring to a boil over medium-high heat, stirring frequently.
-
Add Pectin (optional): Stir in fruit pectin following package directions. Boil for 1-2 minutes until thickened.
-
Add Vanilla Extract: If using extract instead of bean, stir it in after removing from heat.
-
Test Consistency: Place a small spoonful on a chilled plate, let cool. If it wrinkles when pushed, jam is ready. Otherwise, cook longer and retest.
-
Jar and Cool: Remove vanilla bean pod if used. Pour into sterilized jars, leaving 1/4 inch headspace. Cool to room temperature, then refrigerate or process for longer storage.
Notes
To sterilize jars, boil jars and lids for 10 minutes before use.For a spiced variation, add cinnamon stick or ground ginger while cooking.Mix berries for a mixed berry jam.Without pectin, cook longer or use chia seeds for natural thickening.Adjust sweetness by swapping sugar with honey or maple syrup (affects gel).
