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! 😀

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. 😉