Blueberry-Lemonilla Bliss Jam
A bright blueberry jam infused with homegrown lemon and warm vanilla.
Deep blueberry richness meets bright lemon and mellow vanilla in this jewel-toned homemade preserve. Lemonilla Blueberry Jam is delicious on toast, biscuits, yogurt, pancakes, or warm baked goods—and water-bath canned so its bright flavor can be enjoyed long after blueberry season.
How to make Blueberry-Lemonilla Bliss
Ingredients:
- 10 cups granulated sugar
- 10 cups fresh blueberries
- 1 lemon, juice and zest, or 4 Tbl bottled lemon juice
- 2 packages (1.75 oz each) pectin or 12 Tbl bulk pectin
- 4 tsp vanilla
- 1 pat of butter
- ½ tsp salt
- 2–3 Tbl vinegar for wiping jar rims
Directions:
- Wash and sort the blueberries.
- Blend the berries in a blender, or use a stick blender in a maslin or heavy-bottomed pan.
- Bring to a boil and simmer the fruit for 10–15 minutes.
- Stir in the vanilla, salt, lemon juice and zest, and pectin. Heat to a rolling boil, stirring occasionally to prevent sticking.
- Add the sugar all at once. Stir well to blend and prevent scorching.
- Add butter, if desired, to reduce foaming. Skim any foam into an extra jar to refrigerate and use first.
- Taste-test for desired sweetness and flavor; adjust as necessary. Bring back to a boil and cook for one minute.
- Perform a drip test with a metal spoon—the jam should coat the spoon—and drip some jam onto a cold plate to make sure it will gel. 🙂
- Remove from the heat and ladle the hot jam into hot, clean canning jars, leaving ¼ inch of headspace.
- De-bubble and skim any remaining foam into the extra jar.
- Wipe each jar rim with a cloth dipped in vinegar, checking to be sure there are no chips in the rim.
- Place a hot, clean lid on each jar and tighten the ring fingertip-tight. Place the jars in the hot-water-bath canner.
- Cover the jars with 1–2 inches of hot water.
- Empty the remaining vinegar into the water. Place the lid on the canner and bring the water to a boil.
- Process pint jars according to elevation: 0–1,000 feet, 10 minutes; 1,001–6,000 feet, 15 minutes; above 6,000 feet, 20 minutes.
- When the processing time is complete, remove the covered canner from the heat and let it stand for five minutes. Then remove the lid and remove the jars.
- Place the jars upright on a clean towel. Cool undisturbed for 12–24 hours; then remove the bands and test the seals.
- Be sure to listen for the “Pop!” as the jars seal.
Helpful Equipment:
Need a stick blender or maslin pan? Find both in my Canning Tools & Trusted Supplies.
If this recipe brought something good to your table, you’re welcome to help keep the HeavenSpun Home kitchen warm and the recipes coming.
