Description
A delightful homemade jam combining the sweetness of blueberries with balsamic and vanilla flavors.
Ingredients
Scale
- 20 oz (567 g) of fresh or frozen blueberries
- 16 oz (454 g) of sugar
- 3 Tbsp (43 g) of freshly squeezed lemon juice
- 1 Tbsp (14 ml) of balsamic vinegar
- Half a vanilla bean, split & scraped or 1 tsp of extract
Instructions
- Begin your jam journey by placing the blueberries in a heavy-duty saucepan. Add the sugar, lemon juice, balsamic vinegar, and the aromatic vanilla bean. Gently mash the fruit to let the juices commingle with the sugar. This process will kickstart the natural thickening and enhance the flavors. Cover the mixture and let it rest in the refrigerator overnight, allowing all ingredients to infuse thoroughly.
- On the second day, retrieve your macerated mixture from the fridge and place it on the stove. Use low heat to gradually warm the concoction over the course of an hour. As the berries soften, apply more gentle mashing to ensure a smooth texture. Bring it to a delicate simmer and then remove it from the heat. After it cools, cover it once again, and place it back in the refrigerator for another overnight infusion.
- On the final day, bring the mixture back onto the stove over medium heat, stirring consistently. Let it come to a boil and keep it there until it hits the jam-worthy temperature of 223°F (106°C); this is where the magic of the thickening happens. Don’t forget to remove the vanilla bean (or stir in the extract if using alternative). With sterilized jars ready, ladle the heavenly mixture into them, seal tight, and refrigerate. Your homemade jam is happy for up to 3 months.
Notes
Ensure your jars are sterilized before storing the jam to increase its shelf life. Adjust the sugar according to your sweetness preference; however, keep in mind that sugar also aids in thickening. If you notice foam forming during cooking, it can be skimmed off for a clearer finished product.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 50 kcal per tablespoon
- Sodium: Minimal
- Protein: Negligible amounts