Blueberry Vanilla Jam

Blueberry Vanilla Jam

Blueberry Vanilla Jam

I make a lot of jams, jellies and preserves in the summer when berries are abundant. That way I can enjoy them throughout the year. They also make such nice gifts. I have posted this recipe before, but had a request from¬† somebody for it- so here it is. I used the basic berry jam recipe from the Ball Blue Book, but I added some vanilla and a little lemon juice for extra flavor. Looks like I’ll get a decent blueberry harvest this year- assuming I get there before the birds, squirrels and chipmunks. Enjoy.

 

Blueberry Vanilla Jam

9 c. crushed fruit

6 c. sugar

1/4 c. lemon juice

1 T. vanilla

Pick over berries getting any stems. Rinse , drain and crush. Place berries, sugar, lemon juice 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

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