I spent a Friday refreezing bulk blueberries (purchased in March from Bithell Farms). Fourteen pounds of Oregon blueberries had been languishing in the freezer in the original big plastic bag they had been delivered in. (I am such a slob, I didn’t even reseal the bag after breaking into the bounty after they were delivered. It is a wonder I didn’t have blueberries spilling everywhere in the freezer.)
So, while I was resealing berries into smaller portioned bags, I decided to make some blueberry jam. I hadn’t ever attempted this before. I can’t say that anymore and these two jams are on the “must make” list every spring from now on.
Both jam recipes were inspired by Rachel Saunders and her Blue Chair Jam Cookbook. (For other recipes from her book, click here and here and here. ) I love all of her flavor combinations.
Balsamic-Cinnamon Blueberry Jam
Based on “East Coast Blueberry Jam” by Rachel Saunders2 1/2 lbs. blueberries (I used frozen.)
1 lb. 14 oz. sugar
5 oz. fresh lemon juice
1 oz. balsamic vinegar
1 (2-inch) cinnamon stick
1/4 t. pure vanilla extractCombine all ingredients in a large kettle. Place the pan over medium heat and cook, stirring constantly. When the mixture gets “juicy,” stop stirring and let it cook 1-2 minutes. Then, turn heat higher and stir well and frequently. After mixture reaches a boil, cook for 10-20 minutes, stirring often, until jammy.
After it reaches the desired consistency (remember it will set up a bit more in the jars), remove cinnamon stick and take off heat. If needed, skim off foam.
Pour into sterilized jars, place on lids and tighten rings. Process in a water bath for 10 minutes. Carefully remove from water and let sit undisturbed while you listen for pings of the jars sealing.
Yields: 6-7 half-pint jars.
The addition of the balsamic is attributed to Rachel. She states in her book that “This is a subtle jam in the tradition of blueberry jams of the past, which often contained vinegar in place of lemon juice.” I can’t really tell you how delicious this jam is!
I also made Rachel’s Blueberry Jam with Mint and used chocolate mint. If you want that recipe, and trust me–you do, you will need to buy her book. It is so aromatic and unique (as are most of her combinations).
Please note that these jams do not use pectin. So, be prepared. Sometimes you end up with blueberry syrup. Hey, that is just fine and dandy, too!
Remember Abigail today.
I’m drooling over the thought of balsamic in this jam! YUM!
I’m thinking this will make a great dressing too.
Balsamic in berry jam..I am sure I will love it.
It’s pretty tasty. 🙂
I love balsamic and can totally see it working in this jam! Your roses are gorgeous! I have miniature ones by my house also 🙂 Must go check out my peonies too 🙂
My peonies were done in early May. I miss them.
I bet the balsamic touch really adds a kick, this looks delicious 😀
Cheers
CCU
Just a subtle kick. 🙂
Oh YUM!! I made some Balsamic strawberry jam last year and it was fantastic – it really makes a great difference. And blueberries are on sale right now!
Mmmmm, that sounds too good.n. I totally missed strawberry season this year. 🙁
This sounds wonderful, I love unique combinations in jam!
I have a few ideas for later this summer.
I really need to make jam…and soon. This looks like a delicious recipe with a little more complexity of flavor than your ordinary blueberry jam. Sounds incredible!
I just saw that our local berry farm has blueberries this year for the first time sand picking starts today. I see more jam in my future.
Oh Debra this sounds like a winning combination. I have two preserving cookbooks already. I will be looking for this one. A girl can never have enough jam cookbooks can she.
And this one is so beautiful it could be a coffee table book, too.
What a great blueberry jam recipe! I love making jams without pectin, and playing around with different combinations. The cinnamon and balsamic with the blueberries sounds quite interesting. Need to pin this one! thanks for sharing!
Had some of the blueberry-mint for breakfast. Yum!
Sigh, my freezer is such a mess! I need to do some major cleanup in it. Unfortunately I don’t have a big bag of blueberries, though. So I’ll have to get some so I can make this! Really delish stuff. Love the idea of the balsamic – that probably wouldn’t have occurred to me. Good stuff – thanks.
It is really interesting (in a good way). 🙂
I have never made jam, but have been wanting to try it! Your recipe sounds delicious!
Try it. I love making jam!!!!!
You always make the most interesting jams and jellies. I love blueberries–any way, shape, form etc. Looks lovely!
Thank you, Cindy. If I could find a way to do that full time like Rachel Saunders, I would do it in an instance.
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