Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 3 days (mostly hands-off) | Servings: 16 (2 tablespoons each) | Difficulty: Easy
This incredibly flavorful blueberry jam bursts with bright berry goodness, enhanced by a secret touch of balsamic vinegar and creamy vanilla bean. The French-style technique creates a perfectly spreadable texture without any pectin, allowing the pure blueberry flavor to shine through. What makes this recipe special is the three-day process that slowly develops complex flavors – the berries and sugar macerate together, creating natural juices that transform into liquid gold. This homemade jam solves the problem of store-bought versions that taste artificial and overly sweet. Get ready to experience the most luxurious blueberry jam that’ll make your morning toast feel like a gourmet breakfast!
Table of Contents
Ingredients For The Best Blueberry Jam
For the Jam:
- 2 dry pints fresh blueberries (20 oz) – or frozen, thawed and drained
- 2 cups granulated sugar – regular white sugar works best
- 3 tablespoons fresh lemon juice – from about 1 large lemon
- 1 tablespoon aged balsamic vinegar – adds depth and enhances vanilla notes
- ½ vanilla bean split and scraped – or 1 teaspoon pure vanilla extract
Equipment Needed:
- Heavy-bottomed saucepan (medium to large)
- Potato masher or muddler
- Instant-read thermometer
- Clean glass jars (8 oz Mason jars work perfectly)
- Ladle or large spoon
Easy French-Style Blueberry Vanilla Jam
Equipment
- Heavy-bottomed saucepan
- Potato masher
- Instant-read thermometer
- Glass jars
- Ladle
Ingredients
Main Ingredients
- 2 dry pints fresh blueberries 20 oz total, or frozen thawed and drained
- 2 cups granulated sugar regular white sugar works best
- 3 tablespoons fresh lemon juice from about 1 large lemon
- 1 tablespoon aged balsamic vinegar adds depth and enhances vanilla notes
- 1/2 whole vanilla bean split and scraped, or 1 tsp pure vanilla extract
Instructions
- Day One: In a heavy-bottomed saucepan, combine blueberries, sugar, fresh lemon juice, balsamic vinegar, and vanilla bean. Using a potato masher, gently crush about half the blueberries to release juices. Cover and refrigerate for 24 hours.
- Day Two: Place uncovered pan over low heat for 1 hour, allowing mixture to gradually warm. As berries soften, mash more completely. Increase heat to medium and bring to high simmer. Remove from heat, cool 1 hour, cover and refrigerate overnight.
- Day Three: Place pan over medium to medium-high heat, stirring frequently. Cook until mixture reaches 223°F on instant-read thermometer (about 25 minutes). Remove vanilla bean with tongs, or stir in vanilla extract if using.
- Immediately ladle hot jam into clean glass jars, leaving ¼-inch headspace. Wipe jar rims clean and seal with lids. Store in refrigerator up to 3 months.
Notes
Instructions
Day One – Preparation (10 minutes):
- Combine Base Ingredients (5 minutes): In a heavy-bottomed saucepan, combine blueberries, sugar, fresh lemon juice, balsamic vinegar, and vanilla bean (if using). Mix gently to distribute ingredients evenly.
- Begin Macerating Process (5 minutes): Using a potato masher, gently crush about half the blueberries to release their natural juices. (Don’t worry about getting them perfectly mashed – this is just the start!)
- Refrigerate Overnight: Cover the pan and refrigerate for 24 hours. The sugar will draw out the berry juices, creating a beautiful purple syrup.
Day Two – First Cook (1 hour 15 minutes): 4. Gentle Heating (1 hour): Place the uncovered pan over low heat for about 1 hour, allowing the mixture to gradually warm. Stir occasionally as the berries soften.
- Mash More Thoroughly (10 minutes): As the berries heat and soften, mash them more completely with your potato masher. You want most berries broken down but some small pieces remaining for texture.
- Bring to High Simmer (5 minutes): Increase heat to medium and bring the mixture to a high simmer – you’ll see gentle bubbling and steam rising. Remove from heat immediately.
- Cool and Rest: Allow to cool for 1 hour, then cover and refrigerate overnight again.
Day Three – Final Cook (30 minutes): 8. Final Cooking Phase (25 minutes): Place pan over medium to medium-high heat, stirring frequently. Cook until the mixture reaches 223°F on an instant-read thermometer. (This is the magic temperature for perfect jam consistency!)
- Remove Vanilla Bean (2 minutes): Use tongs to fish out the spent vanilla bean, or if using extract, stir in 1 teaspoon of pure vanilla extract now.
- Jar the Jam (3 minutes): Immediately ladle hot jam into clean glass jars, leaving ¼-inch headspace. Wipe jar rims clean and seal with lids.
FAQ For Blueberry Jam
Can I make this in one day?
Yes! Follow the same steps but allow 4 hours between each phase instead of overnight resting.
What’s the best way to store this jam?
Store in the refrigerator for up to 3 months. For longer storage, you can quick-can by inverting sealed jars while hot.
Can I substitute the balsamic vinegar?
The balsamic adds unique depth, but you can omit it and add an extra tablespoon of lemon juice if needed.
Why no pectin?
This French-style method relies on the natural pectin in the fruit and the sugar content to create the perfect consistency – it’s more traditional and allows pure fruit flavor to shine.
Storage and Serving Tips
This gorgeous Blueberry jam is perfect spread on our garlic butter flatbread for a sweet-savory combination, or dolloped on warm homemade ciabatta bread. Try it swirled into Greek yogurt or as a filling for our cannoli cookies. Store covered in the refrigerator and use within 3 months for best flavor. The jam will thicken slightly as it cools, creating the perfect spreadable consistency.
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