Ingredients

The following ingredients have 2 Servings
  • 3 pints fresh blueberries
  • 1 cup granulated sugar
  • zest and juice of 2 lemons
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon water

Instruction

  • In a large saucepan combine blueberries, sugar, lemon zest and juice, vanilla bean paste, and water. Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the blueberries. Reduce the heat to low and continue cooking over low heat stirring every few minutes or so to ensure the mixture does not stick to the pot.
  • Cook until the liquid has reduced, thickened, and blueberries are very soft. This will take anywhere from 45-50 minutes. Remove from heat and allow to cool for about 10 or 15 minutes or so. The jam will thicken as it cools.
  • At this point you can either blend it until smooth or leave as is. I like my jam with pieces of fruit, so I leave as is.
  • Ladle the warm jam into mason jars. Place lids and rings on top and tighten to seal the jars. Allow the jam to come to room temperature before placing them in the refrigerator.
  • Jam will last in the refrigerator about 3-4 weeks.
  • Makes about 16 ounces of jam.