Blueberry Vanilla Jam
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This blueberry vanilla jam recipe combines sweet summer blueberries, vanilla, and cardamom and transforms them into the perfect homemade jam. It can be water-bath processed, frozen, or stored in the refrigerator.
Recipe at a Glance: Blueberry Vanilla Jam
- Details
- Preservation method: Water bath canning
- Storage: In sealed jars at room temperature; refrigerator after opening.
- Storage life: Up to 1 year after canning and up to 4 weeks in the refrigerator after opening.
- uses for Blueberry JAM
- Spread it on toast, scones, or English muffins for a sweet morning treat.
- Use it as a filling for thumbprint cookies.
- Stir it into Greek yogurt, then top with fresh berries and granola to create an easy parfait.
- Spoon it over baked brie for an easy appetizer.
This homemade blueberry jam is by far my favorite summer jam, and I wait (impatiently) for the sweet local berries to arrive at the market mid-summer. The combination of blueberries, vanilla, and cardamom might seem a bit unexpected, but I encourage you to try it. The spice adds a warm flavor to the sweet jam and is a pleasant change from cinnamon.
Ingredients & Substitutions
- Blueberries–Choose plump, dark blueberries that taste sweet. Toss out any shriveled berries.
- Vanilla–Use the real stuff, please! It makes a big difference.
- Cardamom–This is a fragrant spice that is sold as whole pods and ground. You want to get ground cardamom. If you are unfamiliar with the flavor, start with less, and add to taste.
- Lemon juice–The lemon provides the pectin and acidity necessary for the jam to set and shouldn’t be skipped. I recommend using bottled lemon juice to deliver consistent acidity.
How to Make Blueberry Jam
1. Combine the blueberries, sugar, and lemon juice in a large saucepan.
2. Mash the mixture until it begins to release some juices.
3. Cook until the jam thickens and reaches 220°F (104°C).
4. Stir in the vanilla and cardamom.
5. Test the jam for set using the cold plate method.
6. Ladle into sanitized jars, seal, and process in a hot water bath for 10 minutes, adjusting for altitude.
FAQs
Yes. Let them thaw enough for you to be able to mash them, then proceed with the recipe. They will probably release more water than fresh, so the cooking time may be a little longer.
Sure. After cooking the jam and testing for set, ladle it into jars, leaving 1/2 inch (12 mm) of headspace at the top of the jar. Seal with a lid and refrigerate for up to 4 weeks or freeze for up to 1 year.
Ways to Use Blueberry Vanilla Jam
Enjoy your homemade jam many different ways, including the ones below. Got any suggestions for great uses? Drop a comment below.
- Use it as a spread for toast, scones, or biscuits.
- Dollop it into the center of thumbprint cookies or use it in as a layer in oat and jam bars.
- Use it as a filling or glaze in a cake or swirl it into cheesecake.
- Swap it into your peanut butter and jelly sandwich for a unique blueberry-flavored twist.
- Stir it into Greek yogurt, then top with fresh berries and granola to create an easy parfait.
- Spoon it over baked brie.
Storage
Store your jam in a cool, dark place for up to 1 year. After opening, keep your jam in the fridge and use within 4 weeks.
Tips & Troubleshooting
- Because this is a no-pectin blueberry jam, it will require a significant amount of boiling time to reach set. Expect to be monitoring it for 25 to 30 minutes.
- Use a candy thermometer or the cold plate test to determine when your jam is set. If you’re using a thermometer, you’re aiming for a temperature of 220°F (104°C). If you are at elevation, subtract 2°F for every 1000 feet above sea level.
- Adjust for elevation by adding 5 minutes of processing time for every 3000 feet above sea level.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Blueberry Vanilla Jam
Equipment
- Water bath canner if processing
- 4 half-pint canning jars with lids and bands
Ingredients
- 6 cups fresh blueberries (about 2 pounds | 900 g)
- 3 cups granulated sugar (600 g)
- ¼ cup lemon juice
- 2 teaspoons ground cardamom
- 1 ½ teaspoons vanilla extract
Instructions
- Sanitize 4 half-pint jars. Prepare your canner according to manufacturer's instructions. Place a small plate in the freezer.
- Combine the blueberries, sugar, and lemon juice in a large pot. Mash until the blueberries begin to release some juices and the sugar begins to dissolve.
- Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until the jam is thick and the temperature reaches 220°F (104°C), adjusting for altitude if needed (see note below), 25 to 30 minutes. Check for set using the cold plate test.
- Stir in the vanilla and cardamom.
- Ladle the jam into the jars, leaving ½-inch (12-mm) headspace. Wipe the rims clean, top with lids, then screw the bands on until fingertip tight.
- Process the jam in a boiling water bath for 10 minutes, adjusting for elevation if needed.
- Remove from the canner and cool at room temperature for 24 hours before moving to a cool, dark location for up to 1 year. Once opened, refrigerate and use within 4 weeks.
Notes
- Patience is key–Because this is a no-pectin jam, it will require a significant amount of boiling time to reach set. Expect to be monitoring it for 30 to 40 minutes.
- Adjust for elevation–Use a candy thermometer or the cold plate test to determine when your jam is set. If you’re using a thermometer, you’re aiming for a temperature of 220°F (104°C). If you are at elevation, subtract 2°F for every 1000 feet above sea level. Adjust the water bath processing time for elevation by adding 5 minutes for every 3000 feet above sea level. (For 1000 to 3000 feet, add 5 minutes, 3001-6000, add 10 minutes, and so on).
- Dietary–This recipe is suitable for gluten-free, dairy-free, and vegan diets.
