Name: Blueberry Vanilla Jam Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 dry pints blueberries (20 oz/567 grams/roughly 4 cups); 1/2 vanilla bean (split and scraped); 1 teaspoon vanilla extract (optional, to add at the end if not using vanilla bean); 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)

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Introduction

Discover the delightful balance of sweet blueberries and warm vanilla in this homemade blueberry vanilla jam. It’s a simple, satisfying recipe that turns fresh fruit into a luscious spread perfect for toast, yogurt, or desserts.

A clear glass jar filled with dark purple blueberry jam with whole blueberries visible inside, a wooden spoon lifting several shiny, round blueberries out of the jar, a whole vanilla bean placed next to the jar on a white marbled surface, scattered fresh blueberries around the jar, photo taken with an iphone --ar 4:5 --v 7

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)
1 teaspoon vanilla extract (optional, to add at the end if not using vanilla bean)

Instructions

Step 1: Wash and rinse the blueberries thoroughly to remove any dirt or debris.
Step 2: In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and balsamic vinegar.
Step 3: If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the saucepan.
Step 4: Stir the mixture together and let it sit for about 10 minutes to allow the sugar to draw out the juice from the berries.
Step 5: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
Step 6: Once boiling, reduce heat to medium-low and simmer, stirring frequently, for 20-25 minutes until the jam thickens. Skim off any foam that forms on the surface.
Step 7: Remove the vanilla bean pod. If not using a vanilla bean, stir in the vanilla extract now.
Step 8: Test the jam for set by placing a small spoonful onto a chilled plate; if it wrinkles when pushed with a finger, it’s ready. If not, cook a few more minutes and test again.
Step 9: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Seal immediately.

Tips & Variations

For a smoother jam, mash the blueberries lightly before cooking or use an immersion blender briefly at the end.
If you prefer a less sweet jam, reduce the sugar by up to 1/4 cup without compromising the set.
Substitute the balsamic vinegar with apple cider vinegar for a milder tang.
Add a pinch of cinnamon or a few crushed cardamom pods during cooking for a spiced twist.

Storage

Store the sealed jars in a cool, dark place for up to 1 year. Once opened, keep the jam refrigerated and consume within 3 weeks. To reheat, warm gently on the stove or in the microwave before serving.

How to Serve

A clear glass jar filled with dark purple blueberry jam showing whole blueberries on top, with a light brown wooden spoon scooping several shiny blueberries covered in jam, the jar sitting on a white marbled texture surface surrounded by a few loose fresh blueberries and a vanilla bean pod lying beside it, with another unopened jar of jam blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this jam?

Yes, frozen blueberries work well. Thaw them completely and drain excess liquid before starting the recipe to avoid excess water in the jam.

Do I need to sterilize the jars before filling?

Absolutely. Sterilizing jars ensures your jam stays fresh and safe for longer storage. You can sterilize them by boiling in water or running them through a hot dishwasher cycle.