Blueberry jam with vanilla

Blueberry jam with vanilla

Total: 15 min. | Active: 15 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 135 kcal
, Carbohydrate: 31 g
, Protein: 1 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Jam

500 g blueberries
4 sprigs thyme
½ organic lemons, grated zest and the juice
1 vanilla pod, halved lengthwise, seeds scraped out
200 g preserving sugar (Coop)
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Utensils

Two screw-top jars (approx. 300 ml), rinsed with hot water

How it's done

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Jam

Place the blueberries, thyme, lemon zest, lemon juice, vanilla seeds, vanilla pod and half of the preserving sugar in a pan, bring to the boil while stirring. Boil fast for approx. 1 min., add the remainder of the preserving sugar while stirring, then boil for a further 4 mins. Remove the vanilla pod and thyme, briefly puree.

Fill

Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.

Good to know
Note: The jam is best made in small quantities like in this recipe.
Shelf life: Store in a cool, dark place for approx. 6 months. Once opened, keep the jar in the fridge and consume the jam quickly.

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