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Jams & Jellies
Blueberry Honey Vanilla Jam
Jams & Jellies
Blueberry Honey Vanilla Jam
Bursting with the fresh taste of blueberries, sweetness of honey and depth of vanilla, this Blueberry Honey Vanilla Jam is the perfect addition to any favorite meal or snack. Add to homemade popsicles for a taste of summer, spread on warm toast or as an embellishment to your next layer cake.
Makes:
About 6 half-pint jars (8oz) or 250mL jars
Prep:
20 Minutes
Processing Time:
10 Minutes
INGREDIENTS
3 qt (4 ½ lbs/2.040 kg) blueberries
1 ½ cups (355 mL) honey
2 tsp bottled lemon juice
1 vanilla bean, seeds scraped or 2 Tbsp vanilla extract
½ tsp cardamom OR 1 tsp cinnamon (optional)
Blueberry
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Assemble and measure ingredients.
NEXT, TIME TO COOK!
Combine blueberries, honey, lemon juice, vanilla, and cardamom or cinnamon, if using, in a wide saucepan or jam pot. Bring to a boil over medium heat. Reduce heat and keep at a low boil, stirring frequently, continue cooking until jam is set and reaches near 220°F on a thermometer.
NEXT, LET'S CAN IT!
Ladle hot jam into a hot jar leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.