Blueberry Jam with Balsamic Vinegar and Vanilla Recipe

Introduction

This homemade blueberry jam is a delicious way to preserve the fresh flavor of blueberries. Its perfect balance of sweetness, a hint of balsamic vinegar, and vanilla makes it ideal for spreading on toast or adding to desserts. With just a few simple ingredients and a little patience, you can enjoy vibrant, homemade jam year-round.

Ingredients

• 2 dry pints blueberries (20 oz / 567 grams / roughly 4 cups)
• 16 oz sugar (454 grams / 2 slightly generous cups)
• 1.5 oz lemon juice (freshly squeezed, 43 grams / 3 tablespoons)
• 0.5 oz balsamic vinegar (14 ml / 1 tablespoon)
• 1/2 vanilla bean (split and scraped; or substitute 1 teaspoon vanilla extract at the end of cooking)

Instructions

1. Step 1: In a medium-sized, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, balsamic vinegar, and the split vanilla bean if using.
2. Step 2: Use a potato masher or similar tool to partially crush the berries to start releasing their juices.
3. Step 3: Cover the pan and refrigerate it overnight to allow the flavors to meld.
4. Step 4: The next day, remove the cover and gently heat the mixture over low heat for about an hour until it is hot and the berries soften.
5. Step 5: Mash the berries more thoroughly as they soften using your masher.
6. Step 6: Bring the mixture to a high simmer, then remove from heat and allow it to cool until just warm. Cover and refrigerate overnight again.
7. Step 7: On the third day, uncover and heat the jam over medium to medium-high heat, stirring frequently until it boils.
8. Step 8: Boil the jam while stirring almost constantly until it reaches 223°F (106°C) to set properly.
9. Step 9: Remove from heat, fish out the vanilla bean, or stir in 1 teaspoon of good quality vanilla extract if you did not use the bean.
10. Step 10: Ladle the hot jam into clean jars, seal with lids, and invert the jars until room temperature to quick-can. Alternatively, let the jam cool, cover, and store it in the refrigerator for up to 3 months.

Tips & Variations

• Use fresh, ripe blueberries for the best flavor and natural sweetness.
• If you prefer a smoother jam, mash the berries more thoroughly before the final simmer.
• For a different twist, substitute the balsamic vinegar with apple cider vinegar or omit it for a more straightforward berry flavor.
• If you don’t have a sugar thermometer, test the jam’s set by placing a small spoonful on a cold plate; it should wrinkle when pushed with a finger after cooling.

Storage

Store the jam in clean, airtight jars. Properly canned jars can be kept at room temperature for several months. Once opened or if not canned, keep jam refrigerated and consume within 3 months. To reheat, warm gently on the stove or in a microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Thaw them first and drain any excess liquid to avoid making the jam too watery. The texture may be slightly different but still delicious.

What is the purpose of balsamic vinegar in the jam?

Balsamic vinegar adds a subtle depth of flavor and balances the sweetness with a mild acidity, enhancing the overall complexity of the jam.

Blueberry Jam with Balsamic Vinegar and Vanilla Recipe

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★★★★★

4.4 from 65 reviews

• Author: Harper
• Total Time: 45 minutes active time spread over 3 days plus two overnight refrigeration periods
• Yield: Approximately 16 servings (about 3–4 half-pint jars) 1x
• Diet: Vegetarian

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Description

This homemade blueberry jam recipe uses fresh blueberries, sugar, lemon juice, balsamic vinegar, and vanilla to create a luscious, naturally flavored spread. The jam is prepared over several days with gradual heating and simmering, resulting in a thick, flavorful preserve perfect for toast, desserts, or as a topping.

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Ingredients

Scale 1x2x3x

Jam Ingredients

• 2 dry pints blueberries (20 oz / 567 grams / roughly 4 cups)
• 16 oz sugar (454 grams / 2 slightly generous cups)
• 1.5 oz lemon juice (freshly squeezed, 43 grams / 3 Tablespoons)
• 0.5 oz balsamic vinegar (14 ml / 1 Tablespoon)
• 1/2 vanilla bean (split and scraped, substitute 1 teaspoon vanilla extract at the end of cooking)

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Instructions

1. Prepare the fruit mixture: In a medium-sized, heavy-bottomed saucepan, combine the blueberries, sugar, freshly squeezed lemon juice, balsamic vinegar, and the split and scraped half vanilla bean (if using). Use a potato masher or similar tool to partially crush the berries to start releasing their juices.
2. Refrigerate overnight: Cover the saucepan and place it in the refrigerator overnight to macerate and fully infuse the flavors.
3. Heat gently: On the second day, remove the cover and place the pan over low heat for about an hour to gradually warm the mixture until it is hot. As the berries soften, mash them more thoroughly with your masher to release more juice and break down the fruit.
4. Simmer and cool: Bring the mixture to a high simmer and then remove from heat. Allow the jam to cool to warm temperature, cover, and then refrigerate overnight again to let flavors develop further.
5. Boil to set jam: On the third day, uncover and heat the mixture over medium to medium-high heat, stirring frequently until it comes to a boil.
6. Reach proper temperature: Boil the jam, stirring almost constantly to prevent sticking or burning, until it reaches 223°F (106°C), the typical temperature for jam setting.
7. Finish the flavor: Remove from heat, fish out the vanilla bean pod if used, or stir in 1 teaspoon of high-quality vanilla extract at this point.
8. Jar the jam: Ladle the hot jam into clean, sterilized jars. Seal the jars and invert them until they reach room temperature to help create a vacuum seal. Then return the jars to the upright position.
9. Storage: If you prefer not to quick-can, allow the jam to cool completely, cover, and store in the refrigerator where it will keep for up to 3 months.

Notes

• Using a heavy-bottomed saucepan prevents hot spots and reduces the risk of burning the jam.
• The slow heating and overnight resting steps enhance the fruit flavor and improve texture.
• Measure the temperature with a candy or jam thermometer for best results to ensure the jam sets properly.
• The balsamic vinegar adds subtle depth and balances the sweetness.
• You can substitute the vanilla bean with vanilla extract added at the end of cooking.
• Sterilize jars properly to extend shelf life and ensure food safety if you plan to store for longer periods.

• Prep Time: 10 minutes (plus overnight resting time)
• Cook Time: Approximately 1.5 hours total heating and boiling over three days
• Category: Jam, Preserves, Spread
• Method: Stovetop
• Cuisine: American

Keywords: blueberry jam, homemade jam, preserves, fruit jam, how to make blueberry jam, stovetop jam, vanilla blueberry jam