This sweet and fragrant vanilla blueberry jam is perfect for when you only need a small batch. It's simple and easy to make at home without pectin and the vanilla really gives it that little something extra.
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Blueberry jam is a delicious treat that can be enjoyed all year round. Made from blueberries, sugar, and lemon juice, this sweet condiment is perfect for spreading on toast, stirring into yogurt, or spooning over ice cream.
Blueberries are not only delicious but they are also packed with antioxidants and vitamins. In fact, studies have shown that blueberries can help to improve blood sugar control, reduce inflammation, and boost brain health.
While store-bought blueberry jam can be expensive, it is easy to make at home using just a few simple ingredients. With a little time and effort, you can enjoy the taste of fresh blueberries in every bite.
Why You’ll Love This Recipe
This vanilla blueberry jam is a delicious treat for your tastebuds. Here are a few reasons why you will love it:
- The filling is lovely and fragrant and the sweet flavor of ripe blueberries pairs perfectly with the rich taste of vanilla.
- The vanilla blueberry jam is a beautiful deep purple color.
- This recipe is really easy to make, even if you've never made jam before, and you won't need pectin for this recipe.
- This recipe makes a small batch, which is perfect if you don't want to make a big batch or if you want to test out the flavor
So if you are looking for a delicious homemade jam that your friends and family will love, give this recipe a try.
What You’ll Need To Make Vanilla Blueberry Jam
- Blueberries: You will need fresh or frozen blueberries for this recipe. If you are using frozen blueberries, make sure to thaw them before using them.
- Granulated sugar: The sugar is used to sweeten the blueberry jam.
- Lemon juice: Lemon juice is added to the jam for flavor and to help balance the sweetness of the sugar.
- Lemon zest: Lemon zest is an optional extra for this recipe. It strengthens the lemon flavor and gives the jam some extra kick. A little bit of lemon zest goes a long way.
- Vanilla extract: Vanilla extract is used to flavor the blueberry jam and it complements the fruit beautifully. You can use any type of vanilla extract or even a vanilla bean paste. If using a fresh vanilla bean, be sure to scrape the caviar out of the vanilla bean pod for extra flavor.
Start by washing the blueberries, removing the stems, and picking out any overripe fruit. This is an important step as any flavors in the jam will be intensified as it reduces, so you don't want to include any blueberries that are past their prime.
Next, add the blueberries, sugar, and lemon juice to a small saucepan and bring to a rolling boil over medium heat, stirring frequently.
Boil the blueberry mixture for approximately 15 minutes, or until the mixture reaches 220 degrees Fahrenheit (105 degrees Celsius).
Towards the end of the cooking time, crush the berries with a potato masher or the back of a wooden spoon.
Turn off the heat and add the vanilla extract and lemon zest then transfer to jars. Allow to cool before refrigerating.
Serving Suggestions And Substitutions
Blueberry vanilla jam is a delicious and versatile spread that can be used in a variety of ways. Here are just a few serving suggestions to get you started:
- Use as a filling for delicious blueberry macarons.
- Spread it on toast or muffins for a quick and easy breakfast or snack.
- Add a dollop to yogurt or oatmeal for a fruity twist.
- Use it as a filling for cakes, cupcakes, or pies.
- Make thumbprint cookies by pressing your thumb into the dough and then filling the indentation with jam.
- Stir some into sparkling water or lemonade for a homemade soda.
- Use it as a glaze for grilled chicken or pork.
- Serve it alongside cheese and crackers as part of an appetizer platter.
- Make a batch of jam bars by combining blueberry jam with an oat streusel topping.
- Enjoy it straight from the spoon!
How To Store Vanilla Blueberry Jam
Blueberry jam is a delicious and versatile spread that can be used on everything from toast to pancakes. This jam can be stored in the fridge for up to two weeks or in the freezer for up to six months. Be sure to label and date the jars so you know when it was made.
Frequently Asked Questions
Q: Can I make this recipe with frozen blueberries?
A: Yes, you can use frozen blueberries to make this jam. Just be sure to thaw them before using them.
Q: How long does this jam last?
A: This jam will last for up to two weeks in the fridge or six months in the freezer. If you want your jam to last longer, you can achieve this by processing it in a hot water bath. This process is known as canning.
Q: What can I do with leftover jam?
A: If you have any leftover jam, you can use it to make thumbprint cookies, jam bars, or a glaze for grilled chicken or pork.
Q: Can I make this jam without sugar?
A: You can make this jam without sugar, but it will be less sweet and the texture will be different. If you want to make sugar-free jam, you can substitute the sugar for honey or agave syrup. You will need to cook the jam for a longer period of time to evaporate the excess water.
Q: Can I make this jam with pectin?
A: Yes, you can make this jam with pectin, but it is not necessary. This recipe will yield a slightly softer set jam without pectin.
Q: What is the best way to sterilize canning jars for jam?
A: The best way to sterilize jars for jam is to wash them in hot, soapy water and then place them in a baking dish. Cover the jars with water and bake them at 200 degrees Fahrenheit (93 degrees Celsius) for 10 minutes. This will ensure that your jars are clean and sterile before you add the jam. Alternatively, you can submerge the jars in boiling water for 10 minutes to sterilize them before adding the jam.
Q: Can I make this jam without vanilla extract?
A: Yes, you can make this jam without vanilla extract. The flavor will be slightly different, but it will still be delicious.
Q: How will I know when the jam is done?
A: You will know the jam is done when it reaches 220 degrees Fahrenheit (105 degrees Celsius) on a candy thermometer. You can also test the jam by spooning a small amount onto a plate and then tilting the plate. If the jam runs off the plate, it is not done. If it stays in place, it is done.
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Vanilla Blueberry Jam
- 12 oz blueberries fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- Wash the blueberries and pick out any stems or overripe fruit.
- Add the blueberries, sugar, and lemon juice to a small saucepan and bring to a rolling boil over medium heat, stirring frequently.12 oz blueberries, ½ cup granulated sugar, 1 tablespoon lemon juice
- Boil the blueberry mixture for approximately 15 minutes, or until the mixture reaches 220 degrees Fahrenheit (105 degrees Celsius).
- Towards the end of the cooking time, crush the berries with a potato masher or the back of a wooden spoon.
- Turn off the heat and add the vanilla extract and lemon zest.½ teaspoon vanilla extract, ½ teaspoon lemon zest
- Transfer to jars and allow to cool before refrigerating.
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.