Blueberry Bourbon Vanilla Jam [No Pectin]
Yields 6-10 quarter pints, depending upon consistency
- 8 Cups Blueberries, fresh or frozen
- 6 Cups Sugar
- 1/2 Cup Lemon Juice, bottled, to control the natural pectin
- 1/3 Cup Bourbon
- 1/2 Scraped Vanilla Bean, [optional if using extract]
- 2 Tsp Pure Vanilla Extract, [optional if using bean]
Place the berries, sugar, and lemon juice in a large pot, smash some of the berries with a potato masher (you don't need to be thorough), and allow to sit until the fruits macerate for about an hour, a bit longer if the fruit is frozen.
Add the vanilla bean and/or extract.
In a large jam pan or heavy-bottomed pot, over medium heat, bring the mixture to a boil.
Simmer the mixture over medium-low heat until it reaches 220F, about 40 minutes.
Add the bourbon and stir to incorporate.
If desired, bring the mixture back up to 220F, about 10 minutes.
[This is not necessary, but it will cook out some of the alcohol and create a stickier jam.]
Remove the jam pan from the heat and skim the foam.
Funnel into jars, leaving 1/4-inch headspace.
For long term storage, seal and process in a boiling-water bath for 10 minutes.