Cinnamon Vanilla Blueberry Jam

Cinnamon-Vanilla Blueberry Jam

It seems to be a great year for blueberries. The ones in my yard are starting to ripen, and I have more than ever before. So far, the netting is keeping birds and chipmunks away.

Prices at the market have been good, too. I have been eating berries, freezing berries and made some blueberry liqueur. I also wanted to make jam.

I often make blueberry jam with a little added vanilla, but decided to add cinnamon this time, as well. The result was so tasty.

I used the basic berry jam recipe from the Ball Blue Book, but I added both vanilla and a cinnamon in this batch. The flavors worked really well together. I am making more of this one, for sure. Enjoy.

 

Cinnamon- Vanilla Blueberry Jam

9 c. crushed blueberries

6 c. sugar

1 T. ground cinnamon

1 T. vanilla

Pick over berries getting any stems. Rinse , drain and crush. Place berries, sugar, cinnamon and vanilla in a large saucepan and heat slowly until sugar has melted. Bring up heat and cook over high heat, stirring often. Stir more as mixture thickens. It will take 20-30 minutes to get to the gel stage. To check for gel stage dip a metal spoon in blueberry mixture and hold it up sideways. Allow mixture to drip off and when two drops come together to form one larger drop- you are at gel stage. You can also use a candy thermometer. When the jam reaches 220 degrees- or 8 degrees over the temp of boiling water- you are at gel stage. Ladle hot jam into clean, hot jelly jars. Fill to within 1/4 inch of the top. Wipe rims and place on lids prepared according to directions on box. Screw lids comfortably tight. Place jars in boiling water bath with water at least 1-2 inches over the tops of the jars. Cover pot and start timing when water returns to the boil. Process 15 minutes. Remove jars to towel, cutting board or cooling rack in a draft-free location. Check seals once jars are cooled. Makes 8-10 jelly jars.

Source: Adapted from Ball Blue Book