Blueberry Jam

• blueberries↗800g g

  washed

• sugar↗500g g
• vanilla pod↗1

  split lengthwise

• large lemon↗1

  juiced

Step-by-step instructions

1. 1

   Place a plate in the freezer to later check the jam’s readiness. Sterilize two 500 ml jars for the jam so they are ready for use.

2. 2

   Put the blueberries, sugar, vanilla and lemon into a large heavy saucepan over medium heat. Slightly mash the blueberries with a potato masher. Bring to a boil, then reduce to a gentle simmer and cook for 30 minutes. Spoon off any foam that forms on the surface and discard it.

3. 3

   Test the jam’s readiness by placing a spoonful on a cooled plate. Put it in the fridge for 3 minutes. If the jam forms a skin and ripples when you press it with a finger, it’s ready. If not, return to the heat for another 5 minutes and repeat the test. Continue until the desired consistency is reached.

4. 4

   Let the jam stand for 10 minutes off the heat. Transfer it into warm sterilized jars and seal with lids. Allow it to cool completely. It will keep for six months sealed in a cool, dry place, or two weeks after opening in the refrigerator.