Mason Jar Blueberry Jam
Making your own jam is as rewarding as it is delicious. You get to taste the flavors of fresh ingredients and you know that everything is all natural. Mason Jar Blueberry Jam is a wonderful homemade jam recipe made with a hint of lemon and vanilla beans. Great on a piece of toast, you'll no longer want to buy your jam at the store.
- 4 pounds blueberries
- 1 1/2 pound sugar
- juice from ½ lemon
- 1 vanilla bean
Half the vanilla bean lengthwise and scrape the black seeds from inside.
Place everything inside the pot including vanilla bean itself and the seeds.
Mix well and bring to rapid boil. Then reduce the heat and let it simmer until jam is thickened and shiny crust starts to form over the jam. Donâ€™t forget to mix occasionally. It will take about 1- 1.5 hours.
Prepare the jars and utensils like scoops for canning: Iâ€™ve used 250ml 11 jars but always prepare a couple of more in case. I washed everything in dishwasher on highest and warmest setting. You can make it in advance but the jars must be still warm when you use them.
Boil the lids and rings for at least 10 minutes in rolling boil water, to sterilize.
Jam is done when you quickly dip spoon inside the jam (the spoon should be tightly covered with jam) then take your finger across the back of the spoon, it should leave clean mark.
Scoop the jam into jars and put the lid on (never touch the inside of the lid with your hands) and tighten it with ring. Flip the jar for 5 minutes and after 5 minutes flip it back, make the same to all the other jars.
Leave the jars standing to cool off for at least 24 hours and then remove the ring and check if the sealing is tight and if you have an open jar place it in refrigerator and consume it first. The other jars you can store in a cool place for up to 1 year.