Blueberry Vanilla Jam
- 1 1/4 pounds frozen blueberries or fresh, rinsed and stems removed
- 3/4 cup granulated sugar
- 1 teaspoon pectin
- 1 teaspoon water calcium
- 2 tablespoons lemon juice
- 1/2 vanilla bean pod seeds scraped
- Place a canning rack at the bottom of your KitchenAid(R) 8.0-Quart Stockpot with Lid and fill 2/3 of the way up with water. Begin to boil the water by placing over medium-high heat on the cooktop of your KitchenAid(R) Electric Double Oven Convection Range. Wash and sterilize five 4 ounce mason jars and submerge in the water bath as it heats. The Stockpot should be just about boiling by the time the jam is ready to be added to the jars.
- In a bowl, whisk together sugar and pectin until evenly incorporated.
- Add your fruit to your KitchenAid(R) 3.5-Quart Saute Pan and lightly mash the blueberries using a wire potato masher. You should have approximately 2 cups of mashed fruit. Once your fruit is mashed, add the lemon juice, calcium water, vanilla bean pod and seeds, and heat your ingredients to a boil in your Saute Pan, stirring occasionally to avoid scalding.
- Whisk in the sugar/pectin mixture, stirring vigorously until completely dissolved. Continue to stir until mixture comes to a full rolling boil, which shouldn't take longer than 1-2 minutes. Remove the Stockpot from the heat and remove the vanilla pod from the mixture.
- Ladle your jam into the mason jars, leaving 1/4" of headspace. Wipe the jar rims with a wet paper towel. Screw on the lids and rings until just tight, then process in a boiling water bath for 10 minutes. Remove the mason jars from the water and let cool completely, about 12 to 24 hours. Check the seals. Any unsealed jars should be refrigerated and used within 1 month.
frozen blueberries, sugar, pectin, water, lemon juice, vanilla bean
Taken from www.yummly.com/recipe/Blueberry-Vanilla-Jam-2098645 (may not work)