recipe_blueberry_vanilla_bean_jam

Recipe

EUREKA BLUEBERRY VANILLA BEAN JAM

makes 1 cup
Serves
5 MINS
Prep Time
10 MINS
Cook Time
5
Ingredients
Ingredients
Method
  • 2 punnets Blueberries
  • 1 vanilla bean, halved lengthways
  • 2/3 cup white sugar
  • 1 lemon, juiced
  • to serve crumpets, toast, or english muffins
  1. Tumble the blueberries into a medium (about 22cm diameter) non-stick frying pan. Add 2 tablespoons of water. Bring the water to boil over medium-high heat, allow to simmer for 2 minutes until blueberries start to soften.
  2. Scrape the seeds from the vanilla bean, add the seeds, bean halves, sugar and lemon juice to the blueberries. Bring to the boil for 7-8 minutes or until jam thickens, it should still be runny (see tip). Remove the bean halves and discard.
  3. Spoon the hot jam into hot sterilized jars. Seal and cool. Once opened, store in the fridge for up to 3 weeks. Serve over crumpets, toast, English muffins, yoghurt, ice-cream or scones.
Tip: To test for the setting point, drop 1 teaspoon of jam onto a chilled saucer. Place into the freezer for 2 minutes or until jam is at room temperature. Run your finger through the jam. If the surface wrinkles and jam stays in two separate portions, it's ready to bottle. If not, cook for a little longer and retest.