Ingredients
Method
- Add frozen blueberries, sugar, cornstarch, and zest to a saucepan. Then, stir until berries are completely coated with the sugar and starch.
- Over medium-high heat, add lemon juice and vanilla extract to the blueberry mixture and stir.
- When blueberries begin to release juice after about 5 minutes, stir continuously. Once bubbles form, stir occasionally, and boil for about 5 minutes. Then lower the heat to low.
- Continue to stir until the jam thickens and coats the back of a spoon, about 5-8 minutes.
- Once thickened, remove the mixture from the heat and place it into a glass bowl or container to cool.
Notes
- Once the berries release liquid, bring them to a boil and stir constantly. This will help thicken the jam quickly and ensure the cornstarch doesn’t clump.
- Allow the jam to cool before using it. The longer it cools, the thicker the jam will become.
- I like to use the spoon test to see if my jam is thick enough. Firstly, stir the jam with a spoon until the back of the spoon is coated with jam. Then, on the back of the spoon, swipe your finger down the back. Here, you are looking for a clean line down the middle where the jam doesn’t immediately fill in the swiped area.
- There are many ways to use this Jam recipe. You can use it on top of lemon ricotta pancakes, as cake filling, or to top a biscuit.