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Blueberry Jam with Cinnamon, Vanilla and Port

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This was a winner. The subtle flavors just deepen the "blueberriness" of the jam. Delicious on goat cheese!

8 cups blueberries, picked over
1 1/2 cups sugar (or more to taste)
2 Tbs. bottled lemon juice
1 cinnamon stick, broken in half
1 vanilla bean, split and broken in half
1/4 tsp. butter
1 package no-sugar necessary pectin
1/2 cup ruby port or other fortified wine (or another red wine of your choice)

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1. Put 6 cups of the berries in a large wide pot. Add 1 cup of the sugar, the lemon juice, the cinnamon and vanilla. Stir and squish some of the berries. Let sit for an hour.

2. Sterilize and heat your jars, rims, lids and equipment. Put a small plate in the freezer.

3. Add the port to the pan, and put on medium heat. Let gently simmer. Add the butter to prevent foaming. The blueberries will burst, and the mixture will begin to thicken after 10 minutes or so.

4. Mix the remaining 1/2 cup sugar with the pectin in a small bowl.

5. Remove the cinnamon sticks and vanilla bean pieces.

6. Add the remaining two cups blueberries, cook for 4-5 minutes to soften.

7. Bring to a higher simmer, and add the pectin/sugar mixture, stirring it quickly into the jam. Simmer and stir for another minute. Taste, and if needed add an additional 1/2 cup or so sugar to taste. Put a spoonful onto the frozen plate. If you can draw a finger through the jam and leave a path, it's set.

8. Carefully ladle into prepared jars, release bubbles, wipe rims, and put on lids and bands.

9. Put jars into bubbling canner, and process 10 minutes. Turn off heat, let sit for 5 minutes, then carefully remove and let cool for 24 hours.


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This page contains a single entry from the blog posted on July 8, 2012 11:21 AM.

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