Dessert Recipes
Posted on November 1, 2016
Blueberry Jam… It’s like summer in a jar. A little way of bringing those fresh summer berries along with us through the upcoming cooler months. I know, most of you are groaning that I even brought up cooler weather. But we have to face it eventually, so why not preserve some of the sunshine and keep it tucked away in the pantry for when you’re craving a little bit of sunny weather?
I do love fall, and I’m excited for it every year. Yet, it somehow moves all too fast and I find myself wishing forwarmer weatheragain. So I like to prepare a few summer food favorites that I can enjoy in the gloomy winter months. I freeze watermelon for watermelon smoothies. I freeze peaches and cantaloupe for sorbets, and Istart making preserves.
One of my favorites is this recipe for Blueberry Vanilla Jam. It’s bright and vibrant with a vanilla backbone.It’s greatfor toastor slathered on English Muffins. I also love slathering it on a PB&J Sandwich with a giant glass of milk. It’s one of my ways I stock up on summer. You should try jarring a little of your summer too. The kiddos will fall in love with this delicious Blueberry Vanilla Jam.
Please don’t worry about the lack of manufactured pectin in this recipe. If properly heated (to 213 degrees F), then the natural pectin in the blueberries does its job–no pectin additives necessary. Embrace the natural pectin! It’s perfect–trust me!
Blueberry Vanilla Jam Recipe
Author: Nicole @ Confectionalism.com
Prep time:
Cook time:
Total time:
Serves: 20 oz
Ingredients
- 4 1/2 cups fresh blueberries
- 1 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 Tablespoons lemon juice
- 2 teaspoons pure vanilla extract
Instructions
- Sterilize canning jars, and equipment if canning.
- Combine the blueberries, sugar, cinnamon and lemon juice in a heavy bottomed saucepan over medium high heat.
- Begin stirring and mashing the blueberries with the back of a wooden spoon while cooking until desired consistency. The blueberries and their juices will begin to boil rapidly.
- Continue cooking the berries until the mixture reaches 213 degrees F on a candy or instant read thermometer, stirring occasional to keep the mixture from sticking and burning to the bottom of the pan.
- Once the mixture has reached 213, remove from the heat and stir in vanilla. (Be aware your jam could start to bubble vigorously at the addition of the vanilla. This is only due to temperature differences between the jam and the extract.)
- Skim off any foam.
- Let cool 15 min. If you jar the jam immediately, the juices can separate while in their jars.
- Once cool, place in jars and refrigerate and the jam will be good for up to 2 weeks. Alternatively, you can continue on to the preserving process that I’ve briefly explained below:
- Once slightly cooled, stir well, and then transfer to sterilized jars with a ladle or funnel, leaving 1/4 inch headspace.
- Remove any air bubbles, and wipe the rims clean.
- Place and adjust the lids. Process for 10 minutes in a boiling water canner.
- After the jam is canned, it is good for up to one year in a sealed jar.
Ingredients
- 4 1/2 cups fresh blueberries
- 1 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 Tablespoons lemon juice
- 2 teaspoons pure vanilla extract
Instructions
- Sterilize canning jars, and equipment if canning.
- Combine the blueberries, sugar, cinnamon and lemon juice in a heavy bottomed saucepan over medium high heat.
- Begin stirring and mashing the blueberries with the back of a wooden spoon while cooking until desired consistency. The blueberries and their juices will begin to boil rapidly.
- Continue cooking the berries until the mixture reaches 213 degrees F on a candy or instant read thermometer, stirring occasional to keep the mixture from sticking and burning to the bottom of the pan.
- Once the mixture has reached 213, remove from the heat and stir in vanilla. (Be aware your jam could start to bubble vigorously at the addition of the vanilla. This is only due to temperature differences between the jam and the extract.)
- Skim off any foam.
- Let cool 15 min. If you jar the jam immediately, the juices can separate while in their jars.
- Once cool, place in jars and refrigerate and the jam will be good for up to 2 weeks. Alternatively, you can continue on to the preserving process that I’ve briefly explained below:
- Once slightly cooled, stir well, and then transfer to sterilized jars with a ladle or funnel, leaving 1/4 inch headspace.
- Remove any air bubbles, and wipe the rims clean.
- Place and adjust the lids. Process for 10 minutes in a boiling water canner.
- After the jam is canned, it is good for up to one year in a sealed jar.
https://www.theitmom.com/blueberry-vanilla-jam-recipe/
Nicole @ Confectionalism.com
Greetings, I'm Nicole. Founder and Chef for Confectionalism.com. I reside in Indianapolis, Indiana. I attended culinary school for baking and pastry arts. Through my eyes, Culinary art is the holy grail of art forms. It does something no other art medium can: It appeals to every human sense.I want to connect with my readers. I want to share what I've learned and continue to learn. I want to share my experiences and joy in the kitchen in the hopes that it inspires or motivates others to do the same, All while showing you home cooks how to get beautiful results in your home kitchens.
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19 Comments
Reply
K.D.
August 8, 2014 at 3:46 PM
Looks Fabulous! We bought a bunch of organic blueberries at the farmer’s market last week that were about to go bad (but were 2/$1, so I threw them in the freezer. Now I know what I’m going to make with them :o)
Thanks!
Reply
Jessica Brewer-Snyder
August 9, 2014 at 6:55 PM
this looks sooo yummy! spread it on gluten free bread and Im ready for a snack!
Reply
Diane Balch
August 12, 2014 at 4:33 PM
Love the little bit of cinnamon… great addition. Pinned.
Reply
Karen @ From the Garden Table
August 13, 2014 at 6:07 PM
I tried a Raspberry Vanilla Jam for the first time this season but now it looks like I’ll have to try a Blueberry Vanilla too!
Reply
Kelly
August 14, 2014 at 12:58 PM
Blueberries are in the house! Pinning this to try! Sounds delicious.
Reply
Nicole @ Confectionalism.com
August 15, 2014 at 9:39 AM
So glad you stopped by, Kelly. Thank you for pinning
Reply
Miz Helen
August 15, 2014 at 9:10 AM
Your Blueberry Vanilla Jam looks wonderful! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz HelenReply
April Harris
August 18, 2014 at 9:58 AM
Your Blueberry Vanilla Jam looks so lovely and colourful! Really like this recipe – especially with the addition of the vanilla. Pinned and will tweet 🙂 Thank you for sharing with the Hearth and Soul hop.
Reply
Miz Helen's Country Cottage
August 22, 2014 at 4:04 PM
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend.
Come Back Soon!
Miz HelenReply
Michelle
August 25, 2014 at 5:54 PM
Visiting from Hearth and Soul.
Blueberries are my favorite fruit and I love the look of your jam…especially with vanilla added. Pinning!Reply
April Phillips
August 26, 2014 at 2:27 AM
Oooo, yum!! I'm so happy to find a blueberry jam recipe without pectin!! I'm totally hooked on pectin-free jam recipes, but thought blueberries didn't have enough to pull it off. As soon as my blueberry plants produce, I'm sooo making this! Oh, and the vanilla and cinnamon are genius 🙂
~April
(visiting from The Scoop)Reply
Jamie @ Anderson + Grant
August 28, 2014 at 7:25 AM
I really do not eat much jam, but this sounds (and looks) totally yummy! Your picture really makes me want to go home and make this right now!
Reply
Kelley
August 28, 2014 at 8:17 PM
This looks amazing! I love trying new jam recipes. Pinned this one so I can try it soon!
Reply
Antionette Blake
August 29, 2014 at 9:27 PM
I might try this because blueberries are on sale at our local market this weekend. Thank you for visiting us at the #WWDParty.
Reply
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Reply
Sandra M
June 8, 2016 at 6:36 PM
Can honey be substituted for the sugar, and in what ratios? Thanks!
Reply
Karen Nyby
July 24, 2018 at 1:50 PM
Really flavorful jam. I added lemon zest to the mix. And did end up using liquid pectin. I was using my turbo burner to sterilize. Just couldn’t get the jam over 212 degrees. The yield was spot on too. Thanks so much. I will visit your site again.
Reply
Mary
March 7, 2021 at 4:29 AM
This looks awesome! Can you use Monk Fruit as a sugar substitute in this recipe? Thanks!
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