This is one of the jams I give as gifts throughout the year. You can use fresh or frozen blueberries, according to the season. And, the bourbon takes it to the next level! Without added pectin, the jam can be a bit looser than some traditional jams, but this all depends upon how long you simmer it in the pot. If anything, cooking off the alcohol makes for a very-sticky love.
Blueberry Bourbon Vanilla Jam [No Pectin]
- 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.