Good morning to you all! I don’t know about you, but boy is this week just cruising on by!
Lovely summer days here in Minnesota are all gone far too quickly!
But with a wonderful jar of jam to open throughout the year and use,
summer is only one twist of a lid away no matter what month it is.
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Blueberries are finally starting to come in around here, and I am super excited, because this jam is the one that everyone digs through the jam shelf to eat first. Rich and earth from the blueberries, but with a soft sweet note of vanilla, this jam turns ANYTHING from common into extraordinary.
 Anyone have toast?
Blessings to you and yours,
Blueberry Vanilla Jam
8 cups blueberries
2 vanilla beans, halved and scraped (or 2 TBS good quality vanilla extract)
6 cups sugar (more if your blueberries are really tart)
1 cup water.
In a heavy stock pot, combine all ingredients, and bring to a simmer on medium high heat, then lower to medium low. This will end up being a very thick jam, so you want to be sure to stir well. Keep an eye on it, and stir frequently. You will see the blueberries crack, and start to come apart. At that point, take the pot off the stove and remove the vanilla bean pods from the pot. Set those aside. Using a hand blender, puree the contents of the pan into a smooth puree (or leave it chunky if you like a lot of fruit in your jam). Return pan to stove and begin to reheat, stirring frequently. Be sure to scrape the bottom as it condenses. When puree has reduced by about 1/3, which can take up to an hour, then fill your jars. Makes 5-6 pints or 8 jelly jars of amazing blueberry goodness. 🙂
Those vanilla bean pods you set aside? You can make another batch of jelly with them, or you can put them into vodka and make an amazing blueberry/vanilla extract that can be used in baking. 🙂
Just an idea.
You can order vanilla beans from this company and help support the Welcoming House if you would like. All proceeds earned from this blog go directly to help my family and to support the blog updates and such. Thanks and blessings to you!