Discover the irresistible flavor of blueberry vanilla jam, a homemade preserve that elevates breakfast, snacks, and desserts with its sweet, fragrant notes and vibrant color. This simple recipe is perfect for preserving fresh blueberries and infusing them with a delicate vanilla essence, creating a versatile condiment you’ll reach for again and again.
Key Ingredients for Blueberry Vanilla Jam
- 2 pounds (about 4.5 cups) fresh or frozen blueberries
- 1 ½ cups granulated sugar (adjust to your sweetness preference)
- ¼ cup fresh lemon juice
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- 1 tablespoon pectin (optional, for a thicker, quicker set)
How to Make Blueberry Vanilla Jam
Whipping up a batch of homemade blueberry vanilla jam is surprisingly easy and incredibly rewarding. In just about 40 minutes of active cooking time, you’ll create a vibrant, flavorful preserve that rivals any store-bought option. The combination of sweet blueberries and aromatic vanilla is simply divine, and the slightly thickened texture is perfect for spreading.
Step-by-Step Instructions
- Prepare Your Blueberries: If using fresh blueberries, gently rinse them and remove any stems or bruised fruit. If using frozen blueberries, you can use them directly from the freezer without thawing.
- Combine Ingredients in a Pot: In a large, heavy-bottomed saucepan, combine the blueberries, granulated sugar, and fresh lemon juice. If you are using the vanilla bean, add the scraped vanilla seeds and the split pod to the pot. If you are using vanilla extract, you will add that later.
- Mash the Berries (Optional): For a smoother jam, you can gently mash about half of the blueberries with a potato masher or the back of a spoon at this stage. This will help release their juices and create a more uniform texture. If you prefer a jam with whole berries, skip this step.
- Bring to a Boil and Cook: Place the saucepan over medium-high heat. Stir the mixture frequently as it heats up. Bring the mixture to a rolling boil (a boil that doesn’t stop when you stir).
- Simmer and Thicken: Reduce the heat to medium-low and let the jam simmer, stirring occasionally. Cook for approximately 20-30 minutes, or until the jam has thickened to your desired consistency. As it cooks, you’ll notice the color deepening and the jam becoming glossier.
- Add Vanilla and Pectin (If Using): If you are using vanilla extract, stir it in during the last 5 minutes of cooking. If you are using pectin, follow the manufacturer’s instructions for adding it, which usually involves dissolving it in a small amount of sugar before adding it to the boiling jam mixture and boiling for the specified time. Pectin will help the jam set more quickly and firmly.
- Test for Set: To check if the jam is ready, you can perform a “set test.” Place a small spoonful of jam onto a chilled plate (keep a plate in the freezer beforehand). Let it sit for about 1 minute. If the jam wrinkles when you push it with your finger or firms up without pooling excessively, it’s ready.
- Remove Vanilla Pod: If you used a vanilla bean, carefully remove and discard the vanilla pod.
- Jar the Jam: Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Process Jars (For Shelf-Stable Jam): If you want to store your blueberry vanilla jam at room temperature, you’ll need to process the jars in a boiling water bath canner. Ensure your jars, lids, and rings are sterilized. Place the filled jars in the canner, ensuring the water covers the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes (adjusting for altitude if necessary). Carefully remove the jars from the canner and let them cool on a towel-lined counter for 12-24 hours. You should hear lids ping as they seal. Check seals before storing. unfed jams can be stored in the refrigerator.
Why You’ll Love This Blueberry Vanilla Jam
You’ll adore this blueberry vanilla jam for its incredibly vibrant flavor and beautiful jewel-toned hue that instantly brightens any dish. It’s a delightful twist on traditional blueberry jam, with the subtle, aromatic notes of vanilla adding a layer of sophistication that pairs perfectly with the sweet burst of fresh blueberries. Making this at home is a game-changer for your pantry, saving you money compared to specialty store jams and giving you the satisfaction of creating a gourmet experience right in your own kitchen. The rich, slightly thickened texture is ideal for swirling into yogurt, topping warm scones, or even jazzing up a cheesecake, offering a taste of homemade goodness that’s truly unmatched.
Imagine the joy of spreading this aromatic goodness on your morning toast or using it as a luscious filling for thumbprint cookies – it’s pure comfort in a jar. This homemade blueberry vanilla jam is a delightful upgrade from its plain blueberry counterpart, offering a more complex and fragrant flavor profile. Ready to experience the magic of homemade? Give this simple blueberry vanilla jam recipe a try and transform your everyday meals into something extraordinary.
Storing and Reheating Tips
Proper storage of your homemade blueberry vanilla jam is crucial to maintain its deliciousness and safety.
- Refrigeration: Unprocessed, sealed jars of blueberry vanilla jam can be stored in the refrigerator for up to 3-4 weeks once opened. If your jars were processed in a water bath canner and sealed properly, they can be stored in a cool, dark pantry for up to a year. Once a jar has been opened, it should always be refrigerated.
- Freezing: While not typically recommended for jam as it can alter the texture, if you have a large amount and cannot process it for long-term storage, you can freeze it. Ensure the jam is in freezer-safe containers, leaving at least ½ inch of headspace for expansion, and it can remain frozen for up to 6 months. Thaw in the refrigerator before consuming.
- Reheating: Blueberry vanilla jam typically does not require reheating unless you are using it as a warm sauce for desserts like pancakes or waffles. If you wish to warm it, gently heat a portion in a small saucepan over low heat, stirring frequently until desired warmth is reached.
Final Thoughts
This blueberry vanilla jam is a stunningly simple yet impressively flavorful addition to any kitchen, offering a taste of pure summer with every spoonful. We encourage you to embrace the joy of homemade preserves and try this delightful recipe for yourself – your taste buds will thank you!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Blueberry Vanilla Jam
Ingredients
Equipment
Method
- If using fresh blueberries, gently rinse them and remove any stems or bruised fruit. If using frozen blueberries, you can use them directly from the freezer without thawing.
- In a large, heavy-bottomed saucepan, combine the blueberries, granulated sugar, and fresh lemon juice. If you are using the vanilla bean, add the scraped vanilla seeds and the split pod to the pot. If you are using vanilla extract, you will add that later.2 pounds fresh or frozen blueberries, 1 ½ cups granulated sugar, 1/4 cup fresh lemon juice, 1 vanilla bean, split and scraped
- For a smoother jam, you can gently mash about half of the blueberries with a potato masher or the back of a spoon at this stage. This will help release their juices and create a more uniform texture. If you prefer a jam with whole berries, skip this step.
- Place the saucepan over medium-high heat. Stir the mixture frequently as it heats up. Bring the mixture to a rolling boil (a boil that doesn’t stop when you stir).
- Reduce the heat to medium-low and let the jam simmer, stirring occasionally. Cook for approximately 20-30 minutes, or until the jam has thickened to your desired consistency. As it cooks, you’ll notice the color deepening and the jam becoming glossier.
- If you are using vanilla extract, stir it in during the last 5 minutes of cooking. If you are using pectin, follow the manufacturer’s instructions for adding it, which usually involves dissolving it in a small amount of sugar before adding it to the boiling jam mixture and boiling for the specified time. Pectin will help the jam set more quickly and firmly.1 vanilla bean, split and scraped, 1 tablespoon pectin
- To check if the jam is ready, you can perform a “set test.” Place a small spoonful of jam onto a chilled plate (keep a plate in the freezer beforehand). Let it sit for about 1 minute. If the jam wrinkles when you push it with your finger or firms up without pooling excessively, it’s ready.
- If you used a vanilla bean, carefully remove and discard the vanilla pod.1 vanilla bean, split and scraped
- Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- If you want to store your blueberry vanilla jam at room temperature, you’ll need to process the jars in a boiling water bath canner. Ensure your jars, lids, and rings are sterilized. Place the filled jars in the canner, ensuring the water covers the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes (adjusting for altitude if necessary). Carefully remove the jars from the canner and let them cool on a towel-lined counter for 12-24 hours. You should hear lids ping as they seal. Check seals before storing. Unprocessed jams can be stored in the refrigerator.