Blueberry Jam

The blueberries have been really good this summer – fat and juicy, with a delicious aroma. So I decided to try making jam. My Man of Many Talents gave it 9 out of 10 points…. the last point being detracted because he thinks my Strawberry Jam is better! šŸ˜€

Blueberry and Vanilla Jam

BlueberryJam1

  • 1kg (2 lbs) fresh blueberries
  • 500g (1 lb) preserving sugar (extra high pectin, called 2:1 here in Germany)
  • 1 cup water
  • Juice of 1 lemon
  • 1 vanilla pod

Mix the blueberries and sugar and 1 cup of water and leave to macerate for a couple of hours, or even overnight. Add the lemon juice, vanilla seeds AND the vanilla pod. (You can remove it right at the end).

In a very large pot, bring to the boil. Then cook on a rolling boil for at least 5 minutes, stirring now and then. Mine set very quickly, but you may need to cook it for longer. Do the gelling test by putting a spoonful on a very cold plate (from the fridge) and if it sets straight away it’s done. Otherwise cook a little longer and repeat the test until it’s gelled nicely.

Remove the vanilla pod. Pour into sterilized jars – using a jam funnel – right to the brim. Seal and turn upside down to create a vacuum. After a couple of hours you can turn them right way up again and leave to cool completely.

BlueberryJam2

Have you made any jam this summer?

Another jam recipe coming up soon. šŸ˜‰